Ingredients
Scale
- 1/2 cup Popcorn Kernels: (Approx. 100g) Use your favorite type – yellow or white kernels both work wonderfully. These are the foundation of our snack, providing that essential crunch.
- 2 tablespoons Coconut Oil or Vegetable Oil: (Approx. 30ml) For popping the kernels. Coconut oil adds a subtle hint of flavour, but any high smoke point oil like canola or vegetable oil works perfectly fine. This ensures the kernels heat evenly and pop without burning.
- 1/2 teaspoon Fine Sea Salt: (Approx. 3g) Or adjust to your taste. This crucial element balances the sweetness of the chocolate and enhances the overall flavour profile. Fine salt adheres better to the popcorn.
- 4 ounces Semi-Sweet Chocolate Chips or Chopped Bar: (Approx. 115g) Good quality chocolate makes a difference. Semi-sweet provides a nice balance, but feel free to use dark chocolate for more intensity or milk chocolate for extra sweetness. This is the star drizzle that transforms plain popcorn into a treat.
- 1 teaspoon Coconut Oil or Vegetable Shortening (Optional): (Approx. 5ml) This is added to the melting chocolate. It helps create a smoother, glossier drizzle that flows easily and sets nicely without being too brittle.
Instructions
- Prepare the Popping Station: Place a large, heavy-bottomed pot or Dutch oven (at least 3-4 quarts) over medium-high heat. Add the 2 tablespoons of coconut oil (or your chosen oil). To test if the oil is hot enough, add 2-3 popcorn kernels to the pot. Once those kernels pop, the oil is ready.
- Pop the Popcorn: Add the remaining 1/2 cup of popcorn kernels to the hot oil. Sprinkle the 1/2 teaspoon of fine sea salt over the kernels. Give the pot a quick swirl to coat the kernels evenly with oil and salt. Place the lid on the pot, slightly askew, to allow steam to escape (this helps keep the popcorn crisp).
- Listen and Shake: As the kernels begin to pop vigorously, start shaking the pot gently back and forth over the burner. This constant movement prevents the kernels and popped corn at the bottom from burning and encourages more kernels to pop. Continue shaking until the popping slows down significantly, to about 2-3 seconds between pops.
- Remove from Heat: Immediately remove the pot from the heat once the popping slows. Keep the lid slightly ajar for another minute as residual heat might pop a few more kernels. Be cautious of escaping steam.
- Prepare for Drizzling: Line one or two large baking sheets with parchment paper or wax paper. Carefully pour the freshly popped popcorn onto the prepared baking sheet(s), spreading it out into a single, even layer. This allows the popcorn to cool slightly and provides a large surface area for the chocolate drizzle. Take a moment to pick out any unpopped kernels (often called “old maids”) to avoid any unpleasant crunchy surprises later.
- Melt the Chocolate: Now, prepare the chocolate drizzle. You can use a double boiler or the microwave.
- Double Boiler Method: Fill the bottom pot of a double boiler with about an inch of water and bring it to a gentle simmer over medium heat. Place the chocolate chips (or chopped chocolate) and the optional 1 teaspoon of coconut oil/shortening in the top pot of the double boiler, ensuring the bottom of the top pot doesn’t touch the simmering water. Stir continuously until the chocolate is almost completely melted and smooth. Remove from heat and continue stirring until any remaining lumps are gone.
- Microwave Method: Place the chocolate chips (or chopped chocolate) and the optional 1 teaspoon of coconut oil/shortening in a microwave-safe bowl. Microwave on 50% power (medium) for 30-second intervals, stirring well after each interval. Continue this process until the chocolate is mostly melted. Stop microwaving just before it’s fully melted and stir until smooth. Be very careful not to overheat the chocolate, as it can seize and become grainy.
- Drizzle Time!: Once the chocolate is perfectly melted and smooth, it’s time for the fun part. Using a spoon, fork, or a small whisk, dip it into the melted chocolate and drizzle it back and forth over the popcorn spread out on the baking sheet. Aim for an even coating, creating thin ribbons of chocolate across the entire surface. You can also transfer the melted chocolate to a small ziplock bag, snip off a tiny corner, and use it like a piping bag for more controlled drizzling.
- Let It Set: Allow the chocolate drizzle popcorn to sit at room temperature for about 20-30 minutes, or until the chocolate has completely hardened. If your kitchen is particularly warm or you’re in a hurry, you can place the baking sheet(s) in the refrigerator for about 10-15 minutes to speed up the setting process. However, be mindful that refrigeration can sometimes cause slight condensation or affect the crispness of the popcorn if left too long.
- Break and Serve: Once the chocolate is firm to the touch, gently break the popcorn apart into clusters or individual pieces. Transfer it to a large serving bowl, and it’s ready to be devoured!
Nutrition
- Serving Size: one normal portion
- Calories: 280
- Sugar: 12g
- Sodium: 200mg
- Fat: 18g
- Carbohydrates: 25g