Tasty Tuesday: White Chocolate Popcorn!

Thank goodness for Tasty Tuesday! Today I'm linking up with Ashley and Jessica to bring you two delicious foods. 

So as I'm sure you've noticed, I'm a fan of sweets...who isn't though right?? I promise from now on, I'll share some that are actual food!! Anyway  this first one is a family favorite. Made every single Christmas and is eaten so fast that if you snooze, you lose. White Chocolate covered popcorn. I'm not a fan of pure white chocolate because its so much sweeter than milk chocolate but I love it in this.

Disclaimer: if you're allergic to nuts, this isn't for you unless you leave the nuts out or find a way to substitute  If you substitute, let me know what you used!!

Ingredients:

3 bags microwave popcorn (I use light butter)

2 cups cashew pieces

2 packages (12 oz each) vanilla chips

2 tlbsp. Oil

*These are the ingredients from the actual recipe. We usually do two bags at a time and end up with four bags. I guess it truly depends on how much you want to make. As you can see in the above picture, we made four bags and put one bag in a bowl and then just tried to make sure the chocolate/nut ratio of each bowl was about the same Also, we usually go with only one bag of vanilla chips and split it: half of the bag for 2 bags of popcorn and the other half of the other two bags of popcorn. Like I said though, its really however you prefer to do it. Some people like alot of chocolate and some dont. 

Directions:

Pop popcorn removing any unpopped corn.  Mix with cashews. We honestly dont really measure out the cashews, you can put as much or as little as you want!

In microwave safe bowl, heat chips and oil on med/high for 2 minutes, stirring once.  Microwave on high for 10 seconds. Stir until smooth.

Pour over popcorn nut mixture and mix well.  HOT HOT HOT...seriously! Wait a second or two before mixing  

Spread on 3 waxed paper lined baking sheets.  Cool.   Break apart.  Yield about 5 quarts.

It's way too yummy!!!

So because I got a request or two for another recipe I will share that. I am fully getting these directions from this website. None of this is my own and neither is the picture. My mom pinned this on Pinterest.

Source: http://voraciousvander.com/

Directions:

1. Preheat oven to 220 C/425 F

2. Cut your veg into 8-cm/3-inch sticks, making sure they are even in thickness.

3. Line a baking tray with baking paper and a light layer of olive oil.

4. SEASON – go with the usual salt&pepper and branch out to one or two of the following (Choose Your Own Adventure-style): paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage – really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too – Italian, Mexican, Old Bay – you know, just not all at once.

Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices.

5. Spread your seasoned veg over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.