Chocolate Orange Popcorn Crack Recipes

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease a 9x13-inch baking dish.
• Bring sugar, butter, cocoa powder, and corn syrup to a gentle boil in a saucepan; cook until thickened, 1 to 2 minutes. Stir in vanilla extract. Pour popcorn into a large bowl, add cocoa mixture and stir until popcorn is well coated. Spread evenly in prepared baking dish.
• Bake in the preheated oven, stirring occasionally, until mixture is set, about 30 minutes.
• Remove from oven and cool to room temperature; break into clumps.

Steps:

• Heat a 10-inch saute pan over medium-high heat on stovetop. Tilt the pan away from you, then add the butter. As you tilt the pan back, the butter will begin to brown. Add salt into the butter, then pour it over the popcorn. Mix well. With a grater, zest the skin of 1 orange, about 2 tablespoons and the chocolate over the popcorn and mix.
• Preheat a large cast iron Dutch oven on a stovetop over high heat. Add olive oil, then popcorn. As soon as it begins to pop, cover and turn down to medium heat until sound of popping stops, about 3 to 4 minutes.

Steps:

• Remove plastic wrap from popcorn bag and unfold bag. Place in the microwave, directions-side up. Cook until bag is inflated and popcorn is popped, 1 1/2 to 2 1/2 minutes. Carefully open top of bag by pulling from the corners. Transfer popcorn to a bowl.
• Melt chocolate chips with vegetable oil in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes.
• Zest orange using a fine grater.
• Juice 1/2 of the orange and stir into melted chocolate mixture; pour over popcorn and mix well. Stir orange zest into popcorn mixture.
• Line a baking sheet with aluminum foil. Spread popcorn mixture on top in 1 layer. Allow chocolate to cool and dry, about 30 minutes. Break into smaller pieces.
• Sift a generous amount of confectioners' sugar over popcorn.