Stovetop Dark Chocolate Popcorn Food
STOVETOP DARK CHOCOLATE POPCORN
Cooked in a popcorn kettle, this chocolate popcorn is a quick sweet tooth fix slightly reminiscent of Cocoa Pebbles®!
Provided by Kiwicoco
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 15m
Yield 12
Number Of Ingredients 4
Steps:
- Heat a popcorn kettle or pot over medium heat. Add popcorn, oil, sugar, and cocoa powder to the kettle. Cook, turning the handle slowly, until popping slows to 3 seconds between pops.
Nutrition Facts : Calories 93.6 calories, Carbohydrate 12 g, Fat 5 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 0.4 mg, Sugar 5.7 g
HOW TO MAKE STOVETOP POPCORN
Steps:
- Place a large (8-quart) pot over high heat and add the oil. The oil should just cover the bottom of the pan. Heat the oil until it's rippling but not smoking, then add the popcorn kernels and shake the pot so the kernels form a single layer on the bottom. Place the lid on the pan and immediately reduce the heat to medium. Once the kernels start popping, shake the pan every so often and listen to the pace of the popping: The kernels should pop rapid-fire and should continue as one long continuous burst. As soon as the popping slows to a few kernels at a time, turn off the heat. (If you find that your kernels are popping just a few at a time for a long time and aren't picking up speed, take a peek and see if the kernels are getting too dark without opening: You might need to start again if they're starting to burn. It'll be worth the redo!)Remove the lid and immediately add salt or other seasonings; tap the pot up and down to distribute the salt. Pour half the popcorn into a large serving bowl, then salt the remaining popcorn in the pan and add to the bowl.
DARK CHOCOLATE PEPPERMINT POPCORN
My Dark Chocolate Peppermint Popcorn recipe is a crowd-pleasing and completely addictive holiday snack that's perfect for watching your favorite Christmas movie. This healthy snack is the perfect combination of salty, sweet, and minty. Enjoy it with your family or share it as an edible gift!
Provided by Julie Wunder
Time 10m
Number Of Ingredients 4
Steps:
- Line two cookie sheets with parchment paper or foil. Spread popcorn in a single layer.
- Put the chocolate chips in a microwave safe container and microwave for 30 seconds. Pull out and stir. Microwave for another 30 seconds. Pull out and stir again. The chocolate should be melted at this point. If it's not, microwave for another 10 seconds. Repeat until it's soft and drizzly.
- Using a large spoon, drizzle the chocolate over the popcorn using fast motions creating thin lines of chocolate.
- While the chocolate is still warm, sprinkle the peppermint and sprinkles over the top.
- Allow chocolate to re-harden before moving. You can pop the trays in the freezer to speed up the process.
Nutrition Facts : Calories 233 kcal, Carbohydrate 31 g, Protein 5 g, Fat 10 g, SaturatedFat 9 g, Cholesterol 1 mg, Sodium 34 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving
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- Heat the oil in a large saucepan on medium high heat. Put 3 popcorn kernels into the oil and cover the pan. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer and cover with the lid.
- Gently shake the pot over the heat source to prevent the kernels from burning. Once the kernels start popping I like to leave the lid slightly ajar to allow some steam to escape. Shake the pan occasionally until most kernels have popped and popping has slowed to several seconds between pops.
- Remove the lid and carefully pour the popcorn onto the prepared baking sheet. Be sure that no unpopped kernels make their way onto the baking sheet. Drizzle the popcorn with melted chocolate and sprinkle with sea salt. Toss the popcorn to distribute the chocolate. Taste it and add additional salt, if desired. Allow to sit at room temperature for at least 30 minutes for the chocolate to firm up (you can also quickly pop it in the fridge to speed this along).
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- Line a square 20cm (8 inch) baking tray or Pyrex dish with non-stick baking paper, being sure to leave a little hanging over the edges to make it easy to remove the Chocolate Popcorn Bars.
- Break or chop the chocolate into even sized pieces so they will melt evenly. Place into a heatproof bowl set over a saucepan of barely simmering water making sure that the bowl does not touch the water and steam does not get into the chocolate.
- Stir with a metal spoon or spatula occasionally; do not use a wooden spoon, it may contain moisture. When the chocolate has almost melted, remove it from the heat; the residual heat will melt the remaining chocolate.
- Give it a final stir and set it aside for about 10 minutes to allow the chocolate to cool slightly. If the chocolate is too warm when added to the marshmallows, they may begin to melt.
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- Put the vegetable oil in a large, deep pan with a lid. Turn the heat up to medium, add 2 kernels of corn, and cover.
- Once the kernels pop, remove the lid and pour in the remaining popcorn kernels. Cover and shake the pot, holding the lid on. At this point, I like to remove the pot from the heat and let it sit for a minute before continuing.
- Cook over medium heat, shaking the pot occasionally, until the popping sound stops after about 5 minutes. Based on the sound, take the pot off the heat around the same time that you would take a bag of popcorn out of the microwave. Meanwhile, if you’re using it, melt the butter or gently warm the olive oil.
- Quickly pour the popcorn into a large bowl; sprinkle with chopped chocolate immediately. Sprinkle with chili powder and salt, then toss the popcorn. Season with more salt, to taste. Serve immediately.
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