Snacks for OCS 270,036 FBI Agents

Good afternoon Champions! Here are some goodies for you before dinner or a late night snack or mid morning keep them on hand in a 3-ring binder with note cards. I wish you truly the best!

Nutty Berry Trail Mix

Ingredients

• 1 can (15 ounces) mixed nuts

• 2 cups semisweet chocolate chips

• 1 package (9 ounces) raisins

• 1 package (6 ounces) chopped dried pineapple

• 1 jar (5.85 ounces) sunflower kernels

• 1 package (5 ounces) dried cranberries

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Directions

• In a large bowl, combine all ingredients; mix well. Store in an airtight container.

Test Kitchen TipsCraving more crunch? Check out all of our top picks for healthy, crunchy snacks! Want delicious, healthy snacks delivered right to your door? These are the best healthy snack box subscriptions on the market (and many of them are suited for diets like vegan, paleo, gluten-free and more!)

Nutrition Facts 1/3 cup: 283 calories, 17g fat (5g saturated fat), 0 cholesterol, 106mg sodium, 34g carbohydrate (25g sugars, 4g fiber), 5g protein.

How to Make Popcorn on the Stove

Kelsey MuellerUpdated: Mar. 23, 2021

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Learn how to make popcorn on the stove, just like Grandma did. Our Test Kitchen shows you how, step by step.

When I was growing up, my family ate a lot of popcorn. Microwave popcorn was our go-to for movie nights (here’s the best microwave popcorn brands), and we’d always buy kettle corn by the sack at summertime fairs. But the best popcorn was the stovetop popcorn my grandma made. Once you learn how to make popcorn on the stove, it’s hard to go back to anything else. It takes a bit more effort than other methods, but it’s easy enough to make late at night when you’re in the mood for some healthy, crunchy snacks. These tips from our Test Kitchen will help you make perfect stovetop popcorn every time. Tools You Need for Stovetop Popcorn You can make stovetop popcorn with any large, heavy-bottom pot that has a lid. (This ensures even heat and prevents the corn from scorching.) We recommend using a Dutch oven for the recipe below. For an even more foolproof stovetop popcorn method, we love the Whirley Pop. This old-fashioned stovetop popcorn maker has a crank to help stir the popcorn to prevent burning, and it’s the overall best popcorn maker according to several Taste of Home editors and staffers. How to Make Popcorn on the Stove This recipe yields a big batch—about 10 cups of popcorn. For more popcorn-making tips, check out our guide for how to make the best popcorn. Ingredients

• 2 tablespoons oil, such as canola or peanut

• 1/3 cup popcorn kernels

• Melted butter

• Salt

Directions Step 1: Bring the heat TASTE OF HOME Pour the oil and kernels into the pot and cover. Set on the stove over medium heat. Wait. You’ll hear the popcorn begin to sizzle. Keep waiting. (Have a pair of oven mitts at the ready!) Eventually, you’ll hear the first pop. Editor’s tip: Using medium heat is important to avoid burning the kernels. To test the temperature, heat the oil in the pot with just a few kernels in it. Once those kernels pop nicely, you’ll know it’s time to add the remaining kernels. Step 2: Shake it TASTE OF HOME Once the first kernel pops, start shaking the pot, holding onto the lid so it doesn’t fly off. (For extra-crispy popcorn, keep the lid ajar when you’re shaking or use a lid that has a vent hole to allow some steam to escape.) Keep on shaking as the popping rate increases—this is key to avoid burning the kernels. (Watch out for these homemade popcorn mistakes, too!) After 2 or 3 minutes, the popping will slow down and eventually putter to an infrequent pop. Remove the pot from the heat. Test Kitchen tip: Keep the lid on the pot for another minute after you stop shaking—a few more kernels may still pop. When you remove the lid, open it away from you to avoid contact with the steam. Step 3: Add mix-ins TASTE OF HOME Pour your melted butter over the popcorn and shake. I like to do this right in the pan and add the salt last so it adheres more evenly. If you want to branch out from the classic butter and salt popcorn toppings, try these flavored popcorn recipes. Test Kitchen tip: For movie theater-style salt, use superfine popcorn salt or use a mortar and pestle to grind up regular salt. The fine grains will make your batch pleasantly salty, and you’ll be able to use less salt without sacrificing flavor. Stovetop Popcorn Tips Is stovetop popcorn healthy? Low in calories and high in fiber, popcorn is generally healthy. But as with all homemade popcorn, stovetop popcorn can be as healthy (or as unhealthy) as you make it—it all depends on how much butter, salt and other toppings you add. Stovetop popcorn is typically healthier than store-bought microwave popcorn or buttery movie theater popcorn, but air popped popcorn is the healthiest. How do you make popcorn fluffy? For the lightest, fluffiest popcorn, make air popped popcorn or homemade paper bag popcorn in the microwave. Stovetop popcorn is known for being crispy and flavorful because you cook it in oil. The type of popcorn kernels you use—yellow or white—can also make a difference in texture. What is the best oil for stovetop popcorn? When you’re making popcorn on the stove, you need to use oil in order for the kernels to pop. Use an oil that has a high smoke point, such as canola, grapeseed, sunflower or another vegetable oil. If you’re not sure about an oil’s smoke point, check out our guide to the different types of cooking oils. While butter is a delicious popcorn topping, don’t use butter for popping your kernels—it can lead to soggy or burnt popcorn. Flavored Popcorn Recipes to Try Peppermint Popcorn Crisp and minty, this simple popcorn snack is a hit with all 10 of our children. For variety, use whatever kind of candy you like. —Shirley Mars, Kent, OhioGet Recipe Chocolate-Mint Popcorn I wrote a book called “20 New Ways to Enjoy Popcorn.” When I poll friends, they favor this recipe, a delicious treat for after-dinner coffee. — Polly Brunning, Thaxton, VirginiaGet Recipe Buffalo Ranch Popcorn This zippy buffalo chicken flavored blend is sure to spice up your favorite snack. It's perfect for game time, movie time, or as a special after-school snack. —Jenny McCarthy, Sussex, WisconsinGet Recipe Halloween Snack Mix Here is a simple snack mix I created on the spur of the moment. It's easy to toss together for a Halloween party or to package in individual bags for a fall bake sale. —Barbara Roberts, Middleton, WisconsinGet Recipe Rosemary-Parmesan Popcorn Fresh herbs and real cheese make this popcorn a homemade favorite that will make you forget about store-bought seasoning mixes. —Dan Kelmenson, West Bloomfield, MichiganGet Recipe Peanut Caramel Corn A sweet, crunchy, lighter alternative to traditional caramel corn, this can't-stop-eatin'-it treat won't stick to fingers or teeth! Wonderful for gifts, too. —Lois Ward, Puslinch, OntarioGet Recipe Sweet-Tooth Popcorn I like to be creative with this popcorn recipe and add different things to make it festive for the holidays. Everyone says the sweet and salty taste is addicting. —Daynna Puckett, Broken Bow, OklahomaGet Recipe Movie Night Munchie Mix Why not enjoy concession-style snacks at home? I took some of my favorites and combined them to make a sweet and savory mix. —Dawn Moore, Warren, PennsylvaniaGet Recipe Sesame-Ginger Popcorn Enjoy this Asian twist to popcorn on movie night. —Taste of Home Test KitchenGet Recipe Maple Crunch Popcorn For a snack that's sure to bring smiles, try this medley of popcorn and pecans covered in a sweet and buttery coating.—Elmira Trombetti, Paducah, KentuckyGet Recipe Candy Corn & Peanut Popcorn Balls My daughter and I enjoy baking and cooking together, and this recipe is one my daughter can help make and then share at school.—Kim Shireman, Searcy, ArkansasGet Recipe Chewy Caramel-Coated Popcorn When I was a kid, my mom made this recipe often. I've adapted it to make it more chewy and gooey than her crunchy, nut-loaded version. I get requests to make this for every event that I host, and have never had a single leftover! —Shannon Dobos, Calgary, AlbertaGet Recipe Make sure you know how to make popcorn on the stove! Easy White Chocolate Party Mix I get rave reviews every time I prepare this crispy combination of cereal, popcorn, pretzels, nuts and candies. Coated in white chocolate, this mix is spectacular for parties and for gift giving. —Rose Wentzel, St. Louis, MissouriGet Recipe Courtside Caramel Corn My guests say they can't stop eating my caramel corn! For our basketball party I fix enough to fill a big red tin with our team's logo. The delectable syrup coats the popcorn well but isn't sticky. —Sharon Landeen, Tucson, ArizonaGet Recipe Parmesan Ranch Popcorn Whether you need a quick gift idea or yummy munchies for movie night, we've got you covered with this cheesy twist on regular popped popcorn. —Taste of Home Test KitchenGet Recipe Striped Chocolate Popcorn For a bake sale last year, I wanted to try something different. I’d seen chocolate popcorn in a candy shop and thought I’d try making it. This recipe was a great success. —Mary Schmittinger, Colgate, WisconsinGet Recipe Gingerbread Caramel Crunch If you love gingerbread, you won't be able to resist this crispy, crunchy popcorn. Munch it yourself or share it as a tasty gift! —Lynne Weigle-Snow, Alexandria, VirginiaGet Recipe Nacho Popcorn My husband and I like to munch on this while watching TV. The nacho flavoring is a zesty alternative to butter and salt. —Linda Boehme, Fairmont, MinnesotaGet Recipe Ranch Popcorn What’s movie night at home without some popcorn to munch? Try a big tub of this buttery, showstopping blend. It’s easy, cheesy and finger-lickin’ good. —Taste of Home Test KitchenGet Recipe Marshmallow-Peanut Popcorn My brother calls this combo of popcorn, marshmallows, peanuts and pretzels the “perfect popcorn." The taste is reminiscent of a Big Hunk candy bar. —Julie Perez, Idaho Falls, IdahoGet Recipe Peanut Butter Lover's Popcorn A fun way to jazz up popcorn. —Taste of Home Test KitchenGet Recipe Peppermint Popcorn Crisp and minty, this simple popcorn snack is a hit with all 10 of our children. For variety, use whatever kind of candy you like. —Shirley Mars, Kent, OhioGet Recipe Chocolate-Mint Popcorn I wrote a book called “20 New Ways to Enjoy Popcorn.” When I poll friends, they favor this recipe, a delicious treat for after-dinner coffee. — Polly Brunning, Thaxton, VirginiaGet Recipe Buffalo Ranch Popcorn This zippy buffalo chicken flavored blend is sure to spice up your favorite snack. It's perfect for game time, movie time, or as a special after-school snack. —Jenny McCarthy, Sussex, WisconsinGet Recipe Halloween Snack Mix Here is a simple snack mix I created on the spur of the moment. It's easy to toss together for a Halloween party or to package in individual bags for a fall bake sale. —Barbara Roberts, Middleton, WisconsinGet Recipe Rosemary-Parmesan Popcorn Fresh herbs and real cheese make this popcorn a homemade favorite that will make you forget about store-bought seasoning mixes. —Dan Kelmenson, West Bloomfield, MichiganGet Recipe Peanut Caramel Corn A sweet, crunchy, lighter alternative to traditional caramel corn, this can't-stop-eatin'-it treat won't stick to fingers or teeth! Wonderful for gifts, too. —Lois Ward, Puslinch, OntarioGet Recipe Sweet-Tooth Popcorn I like to be creative with this popcorn recipe and add different things to make it festive for the holidays. Everyone says the sweet and salty taste is addicting. —Daynna Puckett, Broken Bow, OklahomaGet Recipe Movie Night Munchie Mix Why not enjoy concession-style snacks at home? I took some of my favorites and combined them to make a sweet and savory mix. —Dawn Moore, Warren, PennsylvaniaGet Recipe Sesame-Ginger Popcorn Enjoy this Asian twist to popcorn on movie night. —Taste of Home Test KitchenGet Recipe Maple Crunch Popcorn For a snack that's sure to bring smiles, try this medley of popcorn and pecans covered in a sweet and buttery coating.—Elmira Trombetti, Paducah, KentuckyGet Recipe Candy Corn & Peanut Popcorn Balls My daughter and I enjoy baking and cooking together, and this recipe is one my daughter can help make and then share at school.—Kim Shireman, Searcy, ArkansasGet Recipe Chewy Caramel-Coated Popcorn When I was a kid, my mom made this recipe often. I've adapted it to make it more chewy and gooey than her crunchy, nut-loaded version. I get requests to make this for every event that I host, and have never had a single leftover! —Shannon Dobos, Calgary, AlbertaGet Recipe Make sure you know how to make popcorn on the stove! Easy White Chocolate Party Mix I get rave reviews every time I prepare this crispy combination of cereal, popcorn, pretzels, nuts and candies. Coated in white chocolate, this mix is spectacular for parties and for gift giving. —Rose Wentzel, St. Louis, MissouriGet Recipe Courtside Caramel Corn My guests say they can't stop eating my caramel corn! For our basketball party I fix enough to fill a big red tin with our team's logo. The delectable syrup coats the popcorn well but isn't sticky. —Sharon Landeen, Tucson, ArizonaGet Recipe Parmesan Ranch Popcorn Whether you need a quick gift idea or yummy munchies for movie night, we've got you covered with this cheesy twist on regular popped popcorn. —Taste of Home Test KitchenGet Recipe Striped Chocolate Popcorn For a bake sale last year, I wanted to try something different. I’d seen chocolate popcorn in a candy shop and thought I’d try making it. This recipe was a great success. —Mary Schmittinger, Colgate, WisconsinGet Recipe Gingerbread Caramel Crunch If you love gingerbread, you won't be able to resist this crispy, crunchy popcorn. Munch it yourself or share it as a tasty gift! —Lynne Weigle-Snow, Alexandria, VirginiaGet Recipe Nacho Popcorn My husband and I like to munch on this while watching TV. The nacho flavoring is a zesty alternative to butter and salt. —Linda Boehme, Fairmont, MinnesotaGet Recipe Ranch Popcorn What’s movie night at home without some popcorn to munch? Try a big tub of this buttery, showstopping blend. It’s easy, cheesy and finger-lickin’ good. —Taste of Home Test KitchenGet Recipe Marshmallow-Peanut Popcorn My brother calls this combo of popcorn, marshmallows, peanuts and pretzels the “perfect popcorn." The taste is reminiscent of a Big Hunk candy bar. —Julie Perez, Idaho Falls, IdahoGet Recipe Peanut Butter Lover's Popcorn A fun way to jazz up popcorn. —Taste of Home Test KitchenGet Recipe Roasted Pumpkin Seeds

How to Roast Pumpkin Seeds, Step by Step

Lindsay D. MattisonUpdated: Mar. 23, 2021

Don't throw away those pumpkin seeds! Roasted pumpkin seeds are an easy, healthy snack your family will love. Here's how to roast pumpkin seeds the right way.

Confession: For years, I threw away the seeds after carving pumpkins. Roasting them just didn’t seem worth the trouble—why mess with all that stringy, slimy pumpkin flesh? Then a few years ago, after learning more about food waste and vowing to make the most of every ingredient, I decided not to toss the seeds. Instead, I roasted them and realized that crispy, baked pumpkin seeds are super easy to make! Their nutty flavor was so addictive, they didn’t even make it to the pantry. My family gobbled them up, risking burned fingers, straight from the sheet tray. The best part is, pumpkin seeds are packed with nutrients. They’re high in protein and fiber, and they’re a good source of minerals like zinc and iron. So the next time you make jack-o’-lanterns, save the insides and follow our Test Kitchen’s step-by-step guide for how to roast pumpkin seeds. Roasted Pumpkin Seeds Recipe TASTE OF HOME Here’s our easiest method for roasting pumpkin seeds. Trust us—these toasted seeds aren’t going to last long! This roasted pumpkin seeds recipe makes 2 cups. Ingredients

• 2 cups fresh pumpkin seeds, or whatever you scoop from 1 pumpkin

• 3 tablespoons butter, melted, or an equal amount of your favorite cooking oil

• 1 teaspoon salt and/or other seasonings

• 1 teaspoon Worcestershire sauce, optional

Directions Step 1: Preheat the oven Preheat the oven to 250°. Line a large sheet pan with aluminum foil and lightly grease it with butter or oil. (This reduces cleanup later—trust us on this!) Test Kitchen tip: Preheating your oven will help the pumpkin seeds cook evenly. The result: perfectly roasted, crispy pumpkin seeds. Step 2: Scoop out the seeds TASTE OF HOME Most of us are pretty familiar with this part from a lifetime of pumpkin carving. Using a sharp, sturdy knife, cut around the top of the pumpkin and remove the “lid.” (For more tips on this, see our guide to how to carve a pumpkin.) Using a large spoon, scrape the sides of the pumpkin to remove the seeds and pulp. Place everything—pulp and all—in a large bowl. Step 3: Separate the gunk from the pumpkin seeds TASTE OF HOME You might be wondering, “Do you have to clean pumpkin seeds before roasting?” The answer is yes. I used to dread handling that slimy, stringy pumpkin flesh, but it’s actually much easier than I thought. Just use your fingertips to pull the seeds free. Leave the large pieces of pumpkin pulp in the bowl as you transfer the seeds to a colander. They’ll still look pretty goopy—don’t worry. The fibrous strands can be challenging to remove, but we have a trick for that: Rinse the seeds in the colander under cold running water. The water will loosen the strands and make it easier to pull them off. Test Kitchen tip: Don’t worry if you have some pumpkin pulp clinging to the seeds. It’s really hard to remove every last bit! During testing, we found that extra strands didn’t make a huge difference once the seeds were roasted. But leaving all the gunk on prevents the seeds from getting nice and toasted. Step 4: Rinse and drain TASTE OF HOME Once you’ve removed most of the pulpy pieces, it’s time to get the seeds ready for seasoning. Some people swear by boiling or soaking the seeds in salt water to make them extra crispy after baking, but we didn’t find that this extra step made much of a difference. Simply rinse the seeds under cold running water and pat them dry with a towel. Test Kitchen tip: Patting the seeds dry is an important step. Excess water can create steam in the oven, which prevents the seeds from crisping. The seasonings we use in the next step also adhere better to dry seeds. Step 5: Season the pumpkin seeds TASTE OF HOME It’s time to season! We like salt and Worcestershire sauce, but you can also use pumpkin spice seasoning, or just douse with salt and pepper. Or, try one of these other roasted pumpkin seed variations:

• Taco pumpkin seeds

• Spicy pumpkin seeds

• Garlic pumpkin seeds

• Mocha pumpkin seeds

Whichever flavor profile you choose, combine the seasonings with the butter or oil in a small bowl. Then drizzle the mixture over the dry seeds in a medium-sized bowl. Stir to make sure each seed is coated. Step 6: Bake the pumpkin seeds, stirring occasionally TASTE OF HOME Now we’re ready to bake! Spread the seeds evenly in a single layer on your prepared baking sheet. Bake for 45 minutes, making sure to stir and toss the seeds occasionally. Test Kitchen tip: Most ovens have hot spots, which can lead to burnt seeds. Our experts found that stirring the seeds from time to time promotes even browning. Step 7: Finish baking pumpkin seeds on higher heat TASTE OF HOME Cooking in a 200° oven helps the pumpkin seeds cook evenly inside and out, so they don’t burn before they’re cooked through. But we won’t settle for evenly cooked seeds—we want crispy seeds! The solution: Increase the oven temperature to 325° after the first 45 minutes. Then continue baking the seeds for about 5 more minutes, or until they’re lightly browned and dry. Step 8: Serve, store and enjoy! You can serve the seeds warm (I always risk singed fingertips to snatch a snack right off the sheet pan), or you can let them cool and enjoy at room temperature. If you’re storing them for later use, set the pan on a cooling rack until the seeds are fully cooled, then place in an airtight container. This recipe yields approximately 2 cups of seeds, so you’ll have enough to snack on and use in some fun recipes. The nutty flavor makes pumpkin seeds a great substitute for nuts in this pumpkin pie-spiced granola. They also make an excellent salad topping—try them in this apple walnut salad. Roasted Pumpkin Seed Tips Should Pumpkin Seeds Be Soaked Before Roasting? Some people soak pumpkin seeds before roasting them—they say it helps make the seeds extra crispy. But our Test Kitchen found that soaking the seeds didn’t make much of a difference when it came to crispiness. If you do soak your seeds, though, be sure to dry them thoroughly before roasting. Otherwise, the water could steam in the oven, causing the seeds to be chewy instead of crispy. Do Roasted Pumpkin Seeds Go Bad? Like other types of nuts and seeds, roasted pumpkin seeds can go rancid. (There may also be other pantry ingredients you’re keeping for too long.) Store cooked pumpkin seeds in an airtight container for up to 2 weeks. You can also freeze them for up to 3 months, but they might not be as crispy as they were before freezing. If you carve pumpkins but don’t want to roast the seeds right away, rinse them to remove the pulp and refrigerate in an airtight container. Roast within 2 to 3 days. You can also freeze raw pumpkin seeds—just wash them to remove the pulp, then allow them to dry completely before freezing in an airtight container. Why Are My Roasted Pumpkin Seeds Chewy? There are several reasons roasted pumpkin seeds may be too chewy:

• There was too much pulp still attached to the seeds before baking.

• The seeds were still wet (from rinsing off the pulp) before baking.

• The seeds weren’t baked long enough.

• The seeds didn’t finish cooking at a high enough temperature. (Roast at 200° for 45 minutes and then at 325° for 5 minutes or until the seeds are golden brown.)

• The seeds were too crowded on the pan—make sure they’re in a single layer on the baking sheet.

Which Pumpkins Have the Best Seeds for Roasting? You can roast the seeds from any kind of pumpkin. Some people prefer pumpkin seeds that have thin outer shells or no hulls at all. Styrian and Kakai pumpkins are typically grown for their hull-less seeds, which are better known as pepitas. However, these pumpkin varieties may be hard to find. You can also roast the seeds from other types of winter squash, like butternut and acorn. How Do You Eat Pumpkin Seeds? You can eat the outer shell of pumpkin seeds and many people do. But if you prefer hull-less pumpkin seeds, you can remove the hulls or stick to pepitas. There are dozens of ways to use pumpkin seeds, whether you snack on them straight from the sheet pan, toss them on salads or add them to granola. You can also try sprinkling them on a bowl of butternut squash soup or whipping up a batch of this pumpkin seed toffee. More Pumpkin Seed Recipes

Almonds with Dark Chocolate

https://www.tasteofhome.com/collection/dark-chocolate-benefits/