chocolate covered popcorn

This Chocolate-Drizzled Popcorn is salty, sweet, crunchy and totally irresistible!

Black and White Chocolate-Drizzled Popcorn

popcorn kernels ((See notes

olive oil

salt

semi-sweet chocolate chips ((divided use))

white chocolate chips ((Ghirardelli, divided use))

Place oil in a tall pot over medium heat and add the popcorn kernels. Cover the pot with the lid, leaving it slightly ajar. The kernels will start popping after a bit. Keep the pot over the heat until the popping slows down. When you check inside the pot, the kernels should be popped. Turn off the heat. (See notes if you want to use microwave popcorn bags instead.)

Stovetop Popcorn (Yields 20 cups)

Line a 13x18 baking sheet with wax paper. Pour the popcorn onto the baking sheet and carefully remove and discard any unpopped kernels with a spoon. (The kernels will be hot.) Sprinkle the popcorn with the salt (unless you&#39;re using microwave popcorn that&#39;s already salted). Using clean hands, mix the salt and popcorn together. Spread the popcorn out evenly.

Place a heaping half cup of semi-sweet chocolate chips in a microwave-safe bowl, covered with a piece of wax paper. Heat for 30 seconds, then stir. Heat it for another 30 seconds and stir. You may need to heat it for another 20 seconds or so to finish melting it, depending on your microwave. Stir the chocolate until it is smooth. Dip a fork into the chocolate and drizzle it all over the popcorn. If you twirl the fork a bit, you will get thin ribbons.

Melt a heaping half cup of white chocolate chips in the microwave using a different bowl, but following the same process as before, stirring it after 30 seconds, etc. Dip a clean fork into the melted white chocolate and drizzle it over the popcorn. Let the chocolate dry. (It takes at least 30 minutes for the chocolate to dry using the chips, but candy melts dry faster.)

When the chocolate is dry, it's time to flip the popcorn over and drizzle chocolate on the other side. (I place a clean sheet pan over the popcorn, and invert the popcorn onto the clean pan.)

In the microwave, melt another heaping half cup of semi-sweet chocolate in your chocolate bowl from before. Use your chocolate fork to drizzle on the melted chocolate over the popcorn.

Melt another heaping half cup of white chocolate chips in the microwave, using your white chocolate bowl from before. Dip your white chocolate fork in and drizzle the white chocolate all over the popcorn. Let the popcorn dry before storing it. (You can refrigerate it for a bit to speed up the process.)

Store at room temperature in a sealed container or twist-tied plastic cellophane bags for 3-4 days. It might stay good for up to a week, but the popcorn is usually devoured before then.

For the Chocolate-Drizzled Popcorn

Lightly salted homemade popcorn smothered in melted chocolate for a delicious sweet snack.

Easy Chocolate Popcorn

80 g Corn kernels

tbsp Vegetable oil

Sea salt

g Chocolate (dark (around 60%))

Add 80 g Corn kernels and 3 tbsp Vegetable oil to a large, heavy bottomed pan. Mix well to coat the kernels in oil.

Cover with a lid and put onto a medium heat. After about a minute, the corn will start popping. Shake the pan every now and then to prevent burning.

Melt 100 g Chocolate either in a microwave of over a pan of simmering water.

Once the popping has stopped, remove from the heat and pour onto a lined baking tray. Spread out into a single layer and drizzle with the melted chocolate.

Add 2 pinch Sea salt, then mix everything together to coat all the popcorn in chocolate.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1670509948/nmuvgzfdwjvix8vq2jrb.mp4

Lightly salted homemade popcorn smothered in melted chocolate for a delicious sweet snack. Perfect any time of year, but a delicious way to indulge this Christmas and easy to adapt with some extra add-ins. Chocolate popcorn also makes a lovely homemade Christmas gift.

White Chocolate Popcorn makes for a sweet and salty holiday snack! Enjoy my crunchy chocolate covered popcorn recipe whenever, wherever!

Sweet and Salty White Chocolate Popcorn Recipe

olive oil (See Notes)

corn kernels (blue

fine grain sea salt

butter

Ghirardelli white melting wafers

nonpareils

Pour oil into the skillet; Use more if necessary, to coat the bottom. Add the popcorn kernels, and place the lid on the skillet.

Place over medium-low heat on the stovetop. Shake pan occasionally, until kernels begin to pop, then shake frequently until you can no longer hear kernels popping.

Remove pan from heat, uncover, and sprinkle popcorn with sea salt and melted butter if desired. Toss to coat.

Melt the white chocolate wafers according to package instructions.

Transfer the popcorn to a large serving bowl, discarding any unpopped kernels. Drizzle with white chocolate and toss to coat. Sprinkle with nonpareils.

Enjoy immediately for a warm, gooey treat or allow it to cool completely for the chocolate to harden on the popcorn.

This White Chocolate Popcorn recipe is a breeze to make! I added some crushed pretzels for an extra crunch, and it turned out fantastic. A real crowd-pleaser!

This popcorn recipe is a winner! so easy to make and utterly delicious. love it! 🍿❤️

I took this popcorn dish to my bee club's Christmas party last weekend. Everyone loved it! I lightly salted and buttered it and then drizzled on the white chocolate melting wafers and tossed the batch lightly. I then sprinkled on the little red, green, and white cake decoration sprinkles. People absolutely loved it!

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