Boom! Pop! Bam! Get the tastiest onomatopoeia recipes around! We have 5 recipes that use a wholesome, whole grain snack–Angie’s BOOMCHICKAPOP. Popcorn is a timeless classic in the snack department. Elevate the gluten-free, vegan BOOMCHICKAPOP to some popping good treats.The recipes pair sweet and salty, healthy and convenient, low-calorie and flavorful. Make them for a quick dessert or an afternoon snack.

5 Ways to Use BOOMCHICKAPOP

Peanut Caramel Apple Popcorn Bowl

• Total: 5 mins
• Servings: 4
   

Ingredients:

• ~8 cups BOOMCHICKAPOP sea salt or salty sweet popcorn
• 1 green apple, diced
• 1/2 cup chocolate chips
• 1/3 cup shelled peanuts — or other chopped nuts
• 4-5 Medjool dates, sliced (or use Medjool date caramel – or melted peanut butter)

Directions:

1. Toss everything together! If using the peanut butter or date caramel, just drizzle it on top.
2. Tip! You can even serve this chilled! When the caramel cools mixed with the popcorn, it becomes like a broken up popcorn ball!

Confetti Popcorn Balls

• Prep: 10 mins
• Cook: 5 mins
• Setting: 30 mins
• Total: 45 mins
• Servings: 10

Ingredients:

• 8 oz Mini Marshmallows
• 1/4 Cup Salted Butter
• 1/4 Cup Coconut Oil
• 1 Bag Angie’s BOOMCHICKAPOP –  4.5 oz to 4.8 oz

Directions:

1. In a medium pot over low heat, add marshmallows, 1/4 cup of salted butter, and 1/4 cup of coconut oil.
2. Remove from heat.
3. Put half the bag of Angie's BOOMCHICKAPOP in a large bowl.
4. Pour half the marshmallow mixture over the popcorn.
5. Using a large spoon or rubber spatula, mix together.
6. Sprinkle a tablespoon of colored sprinkles on top.
7. Mix in the sprinkles with a rubber spatula.
8. Repeat the process of mixing the popcorn and melted marshmallow.
9. Wash your hands and leave them a little bit wet so that you can mold the popcorn into balls. You have to wash them for every 2 balls you mold otherwise your hands will stick to the marshmallow.
10. Add some more sprinkles to the top.
11. Let the popcorn balls set for about 30 minutes or until the marshmallow cools down so they aren’t extremely sticky.

Chocolate Peanut Butter Popcorn Bars

• Prep: 10 mins
• Cook: 20 mins
• Total: 30 mins
• Servings: 20

Ingredients:

• 1 bag Angie's BOOMCHICKAPOP Light Kettle Corn
• 1/2 cup semi sweet chocolate chips
• 1/4 cup organic creamy peanut butter
• 1/4 cup peanut butter powder + 3 tbsp water
• 1/3 cup raw honey

Directions:

1. Mix peanut butter powder with water, then add to a small saucepan with chocolate chips, peanut butter, and honey. Cook over medium-low heat, stirring continuously, until all chocolate chips have melted and ingredients are well combined.
2. Remove from heat and allow to cool for a few minutes.
3. Meanwhile, add Angie's BOOMCHICKAPOP Light Kettle Corn to a large bowl, then sort to remove any small kernels {there were very few in mine!}
4. Coat a 9x13 baking dish with nonstick spray and set aside.
5. Once the chocolate peanut butter mixture has cooled slightly, pour over popcorn in a large bowl and use a spatula to mix thoroughly until all popcorn is fully coated.
6. Spoon chocolate covered popcorn into a prepared 9x13 baking dish. Use a spatula to press popcorn firmly into an even layer, then put in the refrigerator for 25-30 minutes or until the bars have hardened enough to cut through with a sharp knife. Store in an airtight container for 3-5 days. I prefer to keep ours in the refrigerator, but they can also be stored at room temperature.

Popcorn Brownies

• Prep: 15 mins
• Cook: 30 mins
• Total: 45 mins
• Servings: 16

Ingredients:

• For the brownies:
  • 2 eggs
  • ½ cup coconut oil
  • 2 tablespoons water
  • 1 box Miss Jones Organic Brownie Mix

• For the popcorn treats:
  • 5 cups BOOMCHICKAPOP Sea Salt Popcorn
  • 2 cups pretzels, smashed
  • 1 cup peanuts, salted and roasted
  • ¼ cup coconut oil, melted
  • 1 cup almond butter, melted
  • ¾ cup organic honey

Directions:

1. Heat oven to 350F. Line a 8”x8” pan with parchment.
2. Using a stand or hand mixer, combine eggs, water, oil, and mix until just combined, scraping sides of bowl as needed. Pour into the prepared pan.
3. Bake for 30 minutes. Remove from the oven and let cool slightly.
4. Add popcorn, pretzels, and peanuts to a large bowl. Combine coconut oil, almond butter, and honey in a small bowl and whisk until smooth. Pour mixture over popcorn and carefully toss and coat all pieces.
5. Top the brownie base with the popcorn mixture, pressing firmly so the popcorn sets into the brownie. Place in the refrigerator for 2-3 hours or overnight until completely set. Drizzle with your favorite chocolate hazelnut sauce. Cut popcorn brownies into squares and serve.

Sweet & Salty Popcorn Bark

• Prep: 5 mins
• Cook: 5 mins
• Setting: 30 mins
• Total:
• Servings:
   

Ingredients:

• 10 ounces chocolate bark
• 1-2 cup BOOMCHICKAPOP kettle corn
• handful of salted peanuts and almonds
• handful of peanut butter chips
• handful of white chocolate chips

Directions:

1. Melt chocolate bark in a double boiler on the stove or in the microwave. If using the microwave - set for 30 second intervals and stir each time after. It should only take 2 or 3 intervals for the chocolate to fully melt.
2. Line a cookie sheet with wax paper and pour out over the paper. Spread out evenly.
3. Sprinkle the kettle corn, nuts and chips over the wet chocolate bark.
4. Place in the fridge or freezer to harden.
5. Break once hard. Store in an airtight container.