{"id":7471,"date":"2016-01-06T15:08:15","date_gmt":"2016-01-06T21:08:15","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=7471"},"modified":"2016-01-06T15:08:15","modified_gmt":"2016-01-06T21:08:15","slug":"almond-joy-popcorn","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2016\/01\/06\/almond-joy-popcorn\/","title":{"rendered":"Almond Joy Popcorn"},"content":{"rendered":"

One of the great things about cooking and baking is that there is never a point at which you know it all. \u00a0There are flavors and foods you haven’t tried or methods that are new to you. \u00a0With this recipe I learned how so very easy it is to pop your own popcorn on the stove-top!
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For some reason the thought of popping it on the stove has always seemed like it would take too much time and effort. \u00a0But it’s actually very simple and fun, too! \u00a0My kids thought it was amazing. \u00a0You also get the added benefit of being able to control fat and salt. \u00a0When I pop popcorn in the microwave I either burn it or have a bunch of un-popped kernels. \u00a0With this method it was just about perfect, very few un-popped and no burnt pieces.<\/p>\n

This is a Fine Cooking recipe from the Dec\/Jan issue. \u00a0They give you the basic popping method, and then there are 7 popcorn recipes from cinnamon toast (can’t wait to try!) to pepperoni pizza. \u00a0I chose this chocolate and coconut one and added some sliced almonds.<\/p>\n

\"Almond<\/a><\/p>\n

This is best eaten the same day as it’s made, but it still ok the next day. \u00a0Not sure beyond that. \u00a0Like a salad with lots of stuff in it, the good stuff tends to sink to the bottom of the bowl, so be sure to scoop from the bottom.<\/p>\n

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Almond Joy Popcorn<\/h3>\n

From Fine Cooking<\/em><\/p>\n

Basic Popcorn<\/p>\n

Ingredients<\/em><\/p>\n