RECIPE: Cookies and Creamy White Popcorn

servings: 6  |  From Wabash valley farms

This recipe uses the Whirley-Pop Popcorn Maker from Wabash Valley Farms. It’s by far our favorite (and the original) stovetop popcorn maker, but feel free to pop your corn however you like.

Ingredients

  • 10 Oreo cookies, finely crumbled
  • 3 Tablespoons cocoa
  • 1/2 teaspoon salt, optional
  • 1/4 cup popping corn
  • 1/4 cup oil
  • 1/4 cup granulated sugar
  • 10-12 Oreo cookies, broken into pieces

Instructions

  1. Prepare the cookie crumbs by using a food processor or breaking up the cookies by putting them in a sturdy plastic bag and rolling them with a rolling pin. Mix cookie crumbs with cocoa and salt in a small bowl. Have cookie mixture ready next to popper, close to stove. Have large bowl ready to put popcorn in.
  2. Put oil, popping corn, and sugar into the popper. Fasten the lid securely and hold a hot pad with your left hand over the steam vent while stirring with the right hand. Use medium-high heat. Popping should start in about 2-3 minutes. Remove from heat when popping almost stops.
  3. Pour hot popcorn in bowl and sprinkle mixture evenly over popcorn. Stir with wooden spoon until evenly coated. Break up 10-12 cookies into odd size pieces and add to the popcorn in the bowl. Mix lightly. Cool and store in airtight container.

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