DIFFICULTY: EASYPrep Time: 5 minutesCook Time: 55 minutesStand Time: 15 minutesServes: 8 to 10 people (about 8 cups popcorn mixture)

INGREDIENTS1 ½ cups light brown sugar1 cup butter, sliced½ cup light corn syrup1 teaspoon sea salt

METHOD1. Combine sugar, butter and corn syrup in a large heavy-bottomed saucepan and bring to a boil.

Cook for 7-10 minutes, stirring occasionally, until mixture turns a caramel color. Remove fromheat and carefully stir in sea salt and baking soda. (The caramel mixture will foam up at first.)

2. Toss popcorn and peanuts together in a large mixing bowl. Pour hot caramel sauce over popcornmixture and stir with a wooden spoon until completely coated. Quickly transfer popcorn mixtureto baking sheet pans and spread out in an even layer.

3. Bake popcorn for 30-45 minutes, stirring every 10 minutes, until popcorn is dry and crisp.4. Transfer baked popcorn to parchment paper and cool slightly. Drizzle melted peanut butter cups

over popcorn. Allow popcorn to dry slightly about 10 minutes. Serve immediately or store in anairtight container for up to 24 hours before serving.

½ teaspoon baking soda7 cups simply salted popped microwave popcorn2 cups lightly salted peanuts1 package (5.8-oz.) Peanut Butter Cups, melted

PEANUT BUTTER CUP CARAMEL POPCORN

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DIFFICULTY: EASYPrep Time: 5 minutesCook Time: 15 minutesServes: 6 to 8 appetizer servings

INGREDIENTS2 tablespoon butter3 cups fresh or frozen corn2 teaspoon chili powder2 tablespoons mayo1 (9-oz.) bag blue corn tortilla chips2 cups pulled rostisserie chicken

METHOD1. Preheat oven to 350 degrees. Melt the butter in a heavy bottomed or cast-iron skillet over medium high heat. Add the corn and chili powder and allow corn to char slightly before stirring. Remove from heat and stir in mayo.2. Place tortilla chips on a baking sheet in an even layer and sprinkle with chicken and shredded cheese. Bake for 7-10 minutes or until cheese is melted.3. While the chips are baking, whisk together sour cream and lime juice from half of the lime wedges.4. Arrange tortilla-chicken and cheese mixture on a large serving platter. Top tortilla chips with corn mixture, cojita and cilantro. Drizzle with the sour cream mixtures. Serve with remaining lime wedges.

8 ounces shredded Monterey Jack cheese2 tablespoons sour cream1 lime, cut into wedges¼ cup Cotija cheese (or can use feta cheese)2 tablespoons chopped fresh cilantro

CHICKEN AND MEXICAN STREET CORN NACHOS

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