If you’re ever rolling through Burlingame, Kansas, you may get a whiff of something sweet and irresistable. That would be Thrill’s Award Winning Kettle Corn. Winner of FIRST, SECOND, AND THIRD PLACE at the Kansas State Fair! If you can find a bag in one of their 70+ stores across the state, you must try it! (and if you can’t, you can order online right here)
Thrill’s was the perfect addition to the Easter festivities this week in my Farm Fresh Kitchen. I made an adorable little browned-butter kettle corn cake using a golden chocolate bunny and foil-wrapped eggs for the center. And no one can resist the Kettle Corn Munch topped with Tonja’s Toffee! These treats would make a nice addition to your Easter dinner, egg hunt snack table, or church potluck!
Kettle Corn Bunny Cake
1/2 cup unsalted butter
10 oz bag mini marshmallows
1/2 of 12 oz bag Thrill’s Award Winning Kettle Corn
Chocolate bunny, eggs, decor for cake, as desired
Melt butter in a large sauce pan over medium heat; stir in marshmallows and remove from heat. Stir to melt marshmallows, then pour mixture over kettle corn that’s been placed in a large bowl; toss to combine.
Place a small bowl, inverted, into a 9″ springform pan; spray both with nonstick spray. Press warm kettle corn mixture into pan, on and around bowl. Let cool, then invert cake into a pedestal or serving platter. Add bunny to center, fill in with eggs and decorate cake as desired. (see pictures)
To serve, easily slice cake with an electric knife.
Kettle Corn Munch with Toffee Topping
1 cup unsalted butter
2 – 10 oz bags mini marshmallows
12 oz bag Thrill’s Award Winning Kettle Corn
1 lb. bag Tonja’s Milk Chocolate Toffee, chopped
Makes 2 sheet pans of munch
Place butter into a large saucepan over medium heat; cook until butter is golden brown and has a nutty aroma.
Add marshmallows to butter and remove pan from heat, stirring until marshmallows are mostly melted.
Place kettle corn in a very large bowl; pour prepared warm marshmallow mixture over the kettle corn and toss well. Spread mixture out over 2 large sheet pans, each covered with greased foil; immediately sprinkle kettle corn mixture generously with kosher salt, followed by chocolate toffee bits, gently pressing them into the marshmallow coating so it sticks. Let munch cool fully, then break into hunks.
**Mixture can also be rolled into fat popcorn balls while still warm, if you prefer.
Please note – Chef Alli cannot be held responsible for any long term addictions that this recipe and its ingredients may cause. 😉
Now You’re Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, April 2017. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!