Chocolate Drizzled Popcorn Food

CHOCOLATE-DRIZZLED POPCORN

Steps:

• Put the popcorn on a baking tray and drizzle over the melted chocolate. Put in the fridge to set for 5-10 mins or overnight.

CHOCOLATE-PEPPERMINT POPCORN

Steps:

• Microwave 1 cup white chocolate chips with 1 tablespoon shortening in a microwave-safe bowl, stirring every 30 seconds, until melted, 2 to 3 minutes. Repeat in a separate bowl with 1 cup semisweet chocolate chips and 1 tablespoon shortening. Spread 6 cups popcorn on a baking sheet and drizzle with both chocolate mixtures. Sprinkle with 1/4 cup roughly chopped peppermint candies and a pinch of kosher salt. Let harden, about 1 hour, then break into pieces.

CHOCOLATE DRIZZLED CARAMEL CORN

Steps:

• Grease two large cookie sheets.
• Place popcorn and peanuts in large paper bag. Set aside.
• In a glass bowl, combine sugar, butter, corn syrup, vanilla and salt.
• Microwave for 4 minutes until bubbly.
• Stir in baking soda.
• Pour over the popcorn in the bag. Fold over the top of the bag and shake. Shake until the the coating is evenly distributed.
• Roll down the edges of the bag and place bag in the microwave for 2 minutes, stopping every 40 seconds and shaking to mix.
• Spread mixture onto prepared sheets to cool.
• In a small glass bowl, combine chocolate chips and shortening. Microwave 90 seconds, stirring once, until melted.
• Drizzle over popcorn mixture. Let cool.

EASY CHOCOLATE-CARAMEL POPCORN

Steps:

• Preheat oven to 300°F.
• Place the caramels, butter, and water in a heavy saucepan. Cook on low heat until the caramels are completely melted, stirring frequently.
• Combine the popcorn and peanuts in a large bowl. Make sure to remove all unpopped kernels. Drizzle with the caramel mixture; toss to evenly coat. Spread onto a large greased baking sheet.
• Bake for 20 minutes, stirring after 10. Sprinkle with chocolate; toss using two spoons until well mixed. Spread onto a sheet of waxed paper; cool completely.
• Break apart until small clusters or individual pieces. Store in a tightly covered container at room temperature for up to one week.

STRIPED CHOCOLATE POPCORN

Steps:

• In a large bowl, combine the popcorn, pretzels and pecans. Drizzle with butter and toss; set aside. , In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Drizzle over popcorn mixture; toss to coat. Spread on foil-lined baking sheets., In a microwave, melt milk chocolate coating; stir until smooth. Drizzle over popcorn mixture. Let stand in a cool place until chocolate is set. Store in an airtight container.

CHOCOLATE DRIZZLED CARAMEL POPCORN

Steps:

• 1. Heat oven to 250°F. Place popcorn, cashews and pecans in large roasting pan.
• 2. Combine brown sugar, butter and corn syrup in 2-quart saucepan. Cook over medium heat until mixture comes to a boil (7 to 8 minutes). Continue boiling 2 minutes. Remove from heat; stir in baking soda.
• 3. Pour butter mixture over popcorn mixture in pan; stir well. Bake for 60 minutes, stirring every 15 minutes. Remove from oven; place onto waxed paper or parchment paper. Cool completely. (DO NOT BREAK INTO PIECES.)
• 4. Place chocolate chips and 1 teaspoon shortening into resealable plastic food bag. Microwave on HIGH (100% power) for 30 to 45 seconds; knead bag. Continue microwaving at 15 second intervals, kneading until smooth. Cut tiny corner from bag; drizzle melted chocolate over popcorn mixture. Repeat with white baking chips and remaining 1/2 teaspoon shortening, microwaving on MEDIUM-HIGH (70% power). Drizzle over popcorn mixture. Let stand until chocolate is set (3 to 4 hours). Break popcorn mixture into pieces.
• 5. Store in container with tight-fitting lid or resealable plastic food bag.
• 6. Chocolate and white baking chips can be melted separately with shortening in a small bowl in microwave or in small saucepan over low heat until melted. Drizzle chocolate mixtures with fork or spoon.