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Chocolate Popcorn Recipe
Make Your Own Gourmet Chocolate Popcorn
Can't stop eating that popcorn chocolate nut mix? It's so addictive. Instead of buying the expensive stuff, why not make it yourself? The popcorn will be ever so much fresher and you can make it with whatever combination of chocolate and nuts you like.
The best part? It takes 10 minutes or less to make this scrumptious treat. It's ready to eat in 15 minutes.
And....as snacks go, it is reasonably healthy. The popcorn is high in fiber and low in calories and dark chocolate is loaded with anti-oxidants. The darker the chocolate the lower the sugar content.
Are you a snacker?
Are you an avid snacker? Do you snack all the time? Or do you save yourself for when only the "good stuff" is around?
What would be your choice of a snack?
A Simple Way To Pop Your Corn In The Microwave
I learned this method by watching Dr. Oz.
So easy and economical. No added chemicals or oil. Just popped corn.
One drawback to making popcorn this way, there are a few more orphans (unpopped kernels) than with commercial popcorn packs. But it's so economical, to me, a few wasted kernels don't matter.
My microwave is 1100 watts and on mine it takes exactly 2 minutes and 52 seconds before I smell burnt popcorn. I find the regular setting works best with this rather than my "Popcorn" button. You may have to try this a few times and adjust it for your microwave.
- Prep time: 4 min
- Ready in: 4 min
- Yields: 4
- 1/4 cup Popcorn Kernels
- Brown Sandwich Bag
- Place popcorn in brown sandwich bag. Fold over the open end in 1/2 folds about three times. Place in microwave for 3 minutes.
I used a dark chocolate with almonds candy bar. You may use whatever kind of candy bar you like -- with or without nuts; dark or milk chocolate.
I love the flavor of sweet and salty mixed so I salt mine. You may not want to.
Prep Time: 5 minutes
Total Time: 10 to 15 minutes
- About 5 cups of popcorn
- 4 ounce (113 g) chocolate bar of your choosing
- 1 Teaspoon of salt (optional)
- Prep your popcorn by checking for unpopped kernels. The easiest way to do this is to pour it in a deep bowl and shake it a little. Toss the top layers and shake again. The heavier unpopped kernels should fall to the bottom.
- Place the popcorn in a pan or dish so it is approximately 1 inch high. Too high and the chocolate won't reach the bottom; too low and the chocolate falls through.
- Break up the candy bar into approximately 1 to 2 inch pieces and place in a microwave safe dish. Microwave on high one minute. Check, if not melted thoroughly, microwave another minute. This should do it.
- Spoon the melted chocolate over the popcorn here and there. Sprinkle with salt (if desired). Gently stir the popcorn so all pieces have some chocolate on them.
- Either place the popcorn in the refrigerator for 5 minutes, or let it sit out for about 10 minutes. This will set the chocolate so you get melted chocolate all over your hands.
- You might want to gently toss it once it's set so the popcorn doesn't stick to the dish.
Why do I use candy bars instead of chocolate bits?
Chocolate bits are made to be used in chocolate chip cookies, and such. Therefore, they are made to not easily melt completely.
Candy bars melt up quickly, plus the bonus is they may be obtained in so many flavor choices.
Vegans may use a vegan candy bar.
The Chocolate Popcorn Recipe In Pictures - Step By StepClick thumbnail to view full-size
At first, I was thinking I should add some caramel to this mix. Oddly, between the salt, chocolate and popcorn it tastes as if there is a hint of caramel.
© 2013 Ellen Gregory