Crispy Chocolate Popcorn

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Adjust Servings:
4 tablspoons unsalted butter or 40 g cocoa butter
about 7-8 cups freshly popped popcorn
85 ml water
110 ml golden syrup
255 g Sugar
85 g finely chopped Dark Chocolate
3/4 teaspoon baking soda
1/4 teaspoon Rough Salt

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Crispy Chocolate Popcorn


    With a handful of simple ingredients you can turn plain popcorn into a crisp and crunchy chocolate candy. It only takes a few simple ingredients, most of which are probably in your pantry right now.

    • 1 hour
    • Serves 2
    • Easy




    Why It Works
    Cooking to 170 Deg drives out excess water to promote caramelization, for a crispy caramel candy.
    During the cooking process, the butter browns along the way, adding a nutty vibe; for a vegan variation, try aromatic cocoa butter instead.
    The candy syrup dilutes dark chocolate, producing a mellow cocoa flavor.

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    Lightly grease a large bowl, and add freshly popped popcorn. You should have about 7-8 cups; if significantly less, this may be a sign the the popcorn is dense and stale and that a newer batch of kernels is in order.


    In a 3 Litre stainless steel saucier, combine water, golden or corn syrup, butter or cocoa butter, and sugar over medium heat. Stir with a fork until bubbling hot, about 4 minutes. Increase to medium-high, clip on a digital thermometer and cook without stirring until the syrup is 170 Deg, about 10 minutes. If the process is taking too long, simply increase the heat


    Meanwhile, lightly grease a rimmed half sheet pan, and prepare the remaining ingredients so they’re ready to add at a moment’s notice. When the syrup comes to temperature, remove from heat, stir in chocolate with a heat-resistant spatula, followed by the baking soda and salt. When the mixture is foamy, pour over the popcorn and fold until the pieces are thoroughly coated.


    Scrape onto the prepared baking sheet, pulling the chunks of popcorn into bite-sized clusters with a pair of metal forks. Cool until the soft candy shell is hard and crisp, about 45 minutes, then transfer to an airtight container. It’s best to store the popcorn as soon as it's cooled, as excessive exposure to air may cause it to soften from humidity. Store up to 2 weeks at room temperature, or 1 month in the fridge


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