Here’s one factor my friends recognize approximately my eating behavior, it’s that I’m a Official blog popcorn fiend. Buttered or plain, salted or sweet, popcorn is the snack I most customarily whip up for myself.
Lately I’ve been grooving in this chocolate variant, with a mellow flavor and crunch reminiscent of Cocoa Puffs. It’s now not a great deal fuss to put together, and probabilities are all of the components are in your pantry already. It’s a simple aggregate of water, golden syrup, butter, and sugar boiled as much as 340°F to get some mild caramelization.
Mix in a handful of darkish chocolate with a warmness resistant spatula, then add a bit baking soda and salt. The sodium bicarbonate will reason the candy syrup to foam—aerating it and making the dense candy more delicate by using developing a honeycomb shape—at which factor it is poured over a bowl of popcorn.
Gently fold till the popcorn is well covered, then spread it out on a lightly greased baking sheet, and pull into clusters with a couple of metal forks. Be careful at this stage, the popcorn may be lots warmer than it looks!
Since the sweet will unexpectedly start to harden (specially in iciness months), work as fast as you may to drag the clusters aside. It’s now not that you have to race, only that if you ought to focus at the job handy in place of pause to place the dirty pot in the sink. Resist the urge to flavor the popcorn, as it might not crisp until fully cool, leaving your enamel lined in mercilessly sticky chocolate sweet. Soon enough, your endurance will be rewarded with a few wonderfully crunchy, chocolately popcorn.
Since the ingredients are so easy, it is important that everything is top-notch—particularly the popcorn itself. Normally, it takes about 2 ounces of kernels to get 7 cups of popcorn, however while the corn is antique the yield may be as little as 5 cups. That’s due to the fact the stale kernels won’t extend as completely as they need to while popped, developing small, dense portions that do not taste as light and crisp as they need to. So it is well worth replacing that bag of popcorn kernels this is been accumulating dust on the shelf with a sparkling package deal.
Another way to improve this recipe is to pop the kernels in uncooked (undeodorized) cocoa butter to build in a deeper chocolate aroma. Raw cocoa butter can also be used to update the butter within the sweet for a vegan version.
As for the chocolate, attain for some thing flavorful and dark, as a minimum 72% so it’ll p.C. A real punch. I designed the recipe to use 3 ounces of chocolate on account that that’s how maximum “fancy” bars are sold in supermarkets—look for manufacturers like Engaged Species, Green & Blacks, or Divine.
In my eating place days, I’d use this popcorn as a garnish for creamy vanilla cakes like whipped Greek yogurt and panna cotta, however in recent times I discover its crunch and mellow chocolate taste best for surely snacking out of hand.
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