Wow! Apparently it's been over two months since I posted something. So, continuing with even more dessert posts (because who could possibly get tired of desserts?), I made some chocolate caramel popcorn that I wanted to share.
This is really one of the easier recipes that you could try. I made some prepackaged popcorn (Newman's Own Tender White), but you could always pop your favorite kernels in a pot or popcorn popper. I'd stay away from buttery popcorn though, that might be a bit much with all the toppings.
To finish it off, I topped the popcorn with some homemade caramel and some bittersweet chocolate.
If you want precise control over how hard the caramel is, you can use a candy thermometer. The caramel I made would be considered light amber in color. When it's drizzled on the popcorn, it creates a hard, crunchy coating.
In all, this took me about 10 minutes to make. I made it on a whim, so there are tons of places for improvement. You could make a peanut butter sauce, use softer caramel, temper the chocolate, make some ganache instead. If you want to add some crunch, you could always toss in some chopped nuts or crushed potato chips . . . the possibilities are endless. Enjoy!
Chocolate Caramel Popcorn
Makes: 2 to 4 servings
Prep time: 5 minutes
Cook time: 5 to 10 minutes
¼ cup granulated sugar
1 tsp pure vanilla extract
Water
½ cup of bittersweet chocolate chips
1 bag of popcorn
1. Pour the sugar and vanilla extract into a small saucepan, and add enough water to cover the contents. Stir the ingredients, then shake the pan a bit to make the mixture more uniform.
2. Over medium-high heat, bring the contents of the saucepan to a simmer, then lower to medium-low heat. Heat until the caramel becomes a light amber color (about 340℉ if you're using a thermometer).
IMPORTANT: Do NOT stir the caramel while it is cooking! Otherwise it will crystallize and have a weird texture.
3. While the caramel is simmering, microwave the chocolate chips in 15-second increments, stirring after each one, until it is molten and smooth.
4. Pop your popcorn according to the instructions, pour into a few bowls, and drizzle the molten chocolate and caramel over the top.
WARNING: After drizzling the caramel, let it sit on the popcorn for a minute or two before touching. It may be extremely hot and can cause severe burns.