DARK CHOCOLATE POPCORN
Yummy, decadent snack for any time of the day.
Provided by SYD
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 42m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 137.6 calories, Carbohydrate 16.6 g, Cholesterol 15.3 mg, Fat 8.3 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 4.1 g, Sodium 102.5 mg, Sugar 10.8 g
STOVETOP DARK CHOCOLATE POPCORN
Cooked in a popcorn kettle, this chocolate popcorn is a quick sweet tooth fix slightly reminiscent of Cocoa Pebbles®!
Provided by Kiwicoco
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 15m
Yield 12
Number Of Ingredients 4
Steps:
- Heat a popcorn kettle or pot over medium heat. Add popcorn, oil, sugar, and cocoa powder to the kettle. Cook, turning the handle slowly, until popping slows to 3 seconds between pops.
Nutrition Facts : Calories 93.6 calories, Carbohydrate 12 g, Fat 5 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 0.4 mg, Sugar 5.7 g
DARK CHOCOLATE COVERED POPCORN SNACK
From the Great American Chocolate Contest Cookbook, this recipe makes a great Christmas gift or party food, but is SO good you'll probably end up keeping it for yourself!
Provided by BigHeart
Categories Candy
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees.
- Place the popped corn and nuts in a large roasting pan and mix together.
- In a medium saucepan over medium heat, combine the sugar, corn syrup, salt, and butter.
- Bring to a boil, stirring constantly. Stir in the chocolate. Continue to cook, stirring constantly, until the chocolate is completely melted and the mixture becomes very thick.
- Remove from the heat and stir in the vanilla. Pour the chocolate syrup over the popcorn and nuts in the roasting pan and stir to coat evenly.
- Bake for 1 hour, stirring occasionally. Place the hot poppycock on a large cookie sheet, lined with foil and lightly coated with a nonstick cooking spray, to cool. Store poppycock in a plastic ziploc bag.
Nutrition Facts : Calories 846.5, Fat 46.4, SaturatedFat 19.9, Cholesterol 15.3, Sodium 598.7, Carbohydrate 116.7, Fiber 12.5, Sugar 63.6, Protein 13.5
CHOCOLATE CARAMEL POPCORN
Provided by Food Network
Categories dessert
Time 30m
Yield 4 cups of popped corn
Number Of Ingredients 5
Steps:
- Pop the popcorn. I like to use a hot-air popper but you can pop it any way you like.
- To make the caramel: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat and cook until light golden brown. We use a large pan so that there will be room to add the popcorn. Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps.
- Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with a wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool. When it is cool, place it in decorative bags to give as gifts.
- Tip: You can also use milk chocolate and/or white chocolate to coat the popcorn. The process is always the same.
- Be careful when you work with the caramel. It is very hot and can burn! As always, when working with caramel, have a bowl of ice-cold water next to you in case you get caramel on your hands.
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