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PEANUT BUTTER CUP CARAMEL POPCORN
DIFFICULTY: EASY
Prep Time: 5 minutes
Cook Time: 55 minutes
Stand Time: 15 minutes
Serves: 8 to 10 people (about 8 cups popcorn mixture)
INGREDIENTS
1 ½ cups light brown sugar
1 cup butter, sliced
½ cup light corn syrup
1 teaspoon sea salt
½ teaspoon baking soda
7 cups simply salted popped microwave popcorn
2 cups lightly salted peanuts
1 package (5.8-oz.) Peanut Butter Cups, melted
METHOD
1. 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 from
heat 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 popcorn
mixture and stir with a wooden spoon until completely coated. Quickly transfer popcorn mixture
to 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 an
airtight container for up to 24 hours before serving.
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CHICKEN AND MEXICAN STREET CORN NACHOS
DIFFICULTY: EASY
Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 6 to 8 appetizer servings
INGREDIENTS
2 tablespoon butter
3 cups fresh or frozen corn
2 teaspoon chili powder
2 tablespoons mayo
1 (9-oz.) bag blue corn tortilla chips
2 cups pulled rostisserie chicken
8 ounces shredded Monterey Jack cheese
2 tablespoons sour cream
1 lime, cut into wedges
¼ cup Cotija cheese (or can use feta cheese)
2 tablespoons chopped fresh cilantro
METHOD
1. 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.
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