Products

1. Marshmallow Popcorn Bars

 

  Makes: 24 bars

 

Ingredients

  • 2 tbsp. unsalted butter, plus more for the dish 
  • 1/2 cup Butterfly popcorn kernels 
  • 1  bag marshmallows 

 

Method 

  1. In a large, heavy-bottomed pot (with a lid), place oil and about 3 Butterfly popcorn kernels.
  2. Heat over medium-high heat until a kernel pops. Add remaining popcorn; cover. 
  3. Once corn begins to pop, shake pot constantly over heat. 
  4. When popping slows, remove pot from heat and transfer popcorn to a serving bowl.
  5. Butter a 9-by-13-inch baking dish. 
  6. Melt the butter and marshmallows in a large saucepan over medium-low heat, stirring until smooth, 5 to 7 minutes.
  7. Fold in the Popped Butterfly popcorns until coated. Press into the prepared dish and let sit for 10 minutes before cutting into 24 bars

 

2. Butterfly Cheese Popcorn

Ingredients

  • 1/2 cup Butterfly popcorn kernels 
  • 2 tbsp. garlic flavored or vegetable oil
  • 1 tbsp. melted butter, optional
  • 2 tbsp. nutritional yeast or brewer’s yeast (found at health food stores, adds a cheese-like flavor without the calories or fat)
  • 1 tsp. curry powder, optional

Method

  1. In a large, heavy-bottomed pot (with a lid), place oil and about 3 Butterfly popcorn kernels.
  2. Heat over medium-high heat until a kernel pops. Add remaining popcorn; cover. 
  3. Once corn begins to pop, shake pot constantly over heat. 
  4. When popping slows, remove pot from heat and transfer popcorn to a serving bowl.
  5. Pour butter over popcorn, if desired, and toss. 

   

      6.Sprinkle yeast and curry powder, if desired, over popcorn and toss to

         distribute evenly.

      7. Serve immediately or store in an air-tight container.