This is such a fun recipe to make and it’s MUCH simpler than it looks! If you’ve shied away from making caramel, you should give this a go. I promise when you put the first piece in your mouth you’ll be hooked.
Here are a few things you should know – and a few concessions I had to make.
• As of now, popcorn is non-GMO. I don’t know of any brand that is genetically modified. That being said, it is likely still planted on land that has been decimated by glyphosate before plugging the seeds into the ground. Choose organic if at all possible.
• There’s been a shortage of all organic dairy products in my area. Not sure the reason for this but I have had to use conventional butter the last couple weeks. Again, organic is better for the land and animals so I choose that if I can.
• Chocolate is a pain my … petutti. There are so few brands that have good ingredients. I choose semi-sweet or dark chocolate that doesn’t have soy in it like Lily’s or Enjoy Life. But, when it comes to milk chocolate or white chocolate (yes, I know it’s not really chocolate) soy seems to be the only emulsifier they use. I’ve made concession with this recipe and used Ghirardelli white chocolate with soy. It’s a holiday recipe that we don’t make often. As a consumer, we need to demand a better product. For now, enjoy this recipe, soy or not.
• This recipe, no matter how I made the chocolate, is better off chilled than left at room temperature. Plus, it keeps the caramel crispier too.
Double Chocolate Caramel Corn
- Total Time: 40 minutes
- Yield: 15 servings
Ingredients
½ cup dried popcorn – popped in a good oil such as olive oil, avocado oil or refined coconut oil
1 cup butter
1 cup brown sugar
¼ -1/2 tsp salt (to taste)
1 cup dark or milk chocolate thinned with 1 tsp refined coconut oil
1 cup white chocolate thinned with 2 tsp refined coconut oil
Instructions
Prepare a large (1/2 sheet) baking sheet with a silpat or parchment paper.
Place popped popcorn in a large, heat-proof bowl (do not use plastic.)
Over low/medium heat, melt butter and add brown sugar.
Bring to a boil and without stirring, keep a rolling boil over the heat for 4 minutes.
Remove from heat, add salt and immediately pour over the popcorn.
Stir quickly and thoroughly to coat all the pieces.
Pour onto prepared baking sheet and allow to cool & harden.
Once the popcorn is hardened, melt ¾ cup of each of the chocolates separately in the microwave or over a double boiler and add the coconut oil.
Add the remaining ¼ cup and stir smooth.
With a spoon, drizzle chocolates over popcorn.
Chill thoroughly.
This is best kept in the refrigerator until ready to eat.
- Prep Time: 40 mins
- Category: snacks