Stovetop Dark Chocolate Popcorn Food

STOVETOP DARK CHOCOLATE POPCORN

Stovetop Dark Chocolate Popcorn image

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

Ingredients

½ cup unpopped popcorn
¼ cup vegetable oil
⅓ cup white sugar, or to taste
1 tablespoon cocoa powder

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

How to Make Stovetop Popcorn image

Stovetop popcorn is the most rewarding cooking project: With a pot and a little oil, you can turn a scoop of kernels into a big batch of warm popcorn in less than 5 minutes.

Categories main dish snack

Time 5m

Yield 20-24 cups

Number Of Ingredients 3

Ingredients

3 tbsp. Canola oil
3/4 c. Popcorn kernels
Salt, to taste

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

Dark Chocolate Peppermint Popcorn image

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

Categories Holiday Snack

Time 10m

Number Of Ingredients 4

Ingredients

10 cups popped popcorn (about 1 microwave bag)
1 cup dark chocolate chips
1/4 cup crushed peppermint pieces
2 teaspoons Christmas sprinkles

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.
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