In medium saucepan, melt butter and add brown sugar, stirring constantly until sugar is dissolved. Remove from heat, stir in almond butter and salt, and mix well. Pour over popcorn; toss to coat ...

Over medium low heat on the stove top, melt 1/2 cup white chocolate with 1 tbsp. peanut butter. Stir until smooth. Pour over 1 bowl of the popcorn.

Carefully pour the hot popcorn into a large bowl and immediately pour on the butter, then the Parmesan cheese, ground chipotle pepper and salt. Toss well and serve hot. Makes 3 servings.

I was once a popcorn purist: Salt, butter. Period. Kettle corn, at least in its early days, was too sweet, and often hard and too sticky. Popcorn was meant to be a salty snack. Caramel corn was OK ...

In a small saucepan over medium-high, heat the butter until almost fully melted. Add the cumin, curry powder, fennel, sugar and cayenne, then cook, swirling, until aromatic and the butter is foamy ...

Then pour over popcorn and shape into balls. ... Place the butter, brown sugar and corn syrup in a medium saucepan. Bring to a boil and boil for 2 minutes. Remove from heat.

After I tip the popped corn into a large bowl, I return the pot to medium heat, add 3 or 4 tablespoons of good butter, and, when it is melted, pour it over the popcorn.

As an important life skill, learning to cook and becoming familiar with kitchen basics can be an exciting adventure for kids from toddlers to teens. Using a delicious childhood favorite ...