TRIPLE CHOCOLATE POPCORN
Make and share this Triple Chocolate Popcorn recipe from Food.com.
Provided by Cook4_6
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- *Do not use microwave popcorn; either purchase already popped corn or pop using the stovetop or popcorn machine.
- Spread the sweet popcorn on a large tray.
- Carefully melt the dark chocolate in the microwave and drizzle onto the popcorn with a spoon.
- Follow the same directions with the milk chocolate and then the white chocolate.
- Allow to cool. Break into chunks and store in airtight container.
Nutrition Facts : Calories 646.8, Fat 43.7, SaturatedFat 25, Cholesterol 14, Sodium 74, Carbohydrate 66.5, Fiber 9.5, Sugar 42.2, Protein 11.7
BUTTERSCOTCH-WHITE CHOCOLATE POPCORN BRITTLE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment paper and spray with nonstick cooking spray. Place the popcorn in a large bowl.
- Using a double boiler, heat the butterscotch chips until melted, whisking frequently. Whisk in the coconut oil. While warm, pour over the popcorn and stir until coated in the butterscotch mixture. Immediately turn out onto the prepared baking sheet. Press down into an even layer.
- Melt the white chocolate chips using the same method as the butterscotch chips, or microwave them until melted. Drizzle the chocolate over the popcorn with a spoon, then sprinkle the crushed peanuts all over. Let the chocolate harden, then break up the brittle before serving.
CHOCOLATE TOFFEE POPCORN
I never developed any skill at the piano. Despite my failings, I persisted for eight ear-shattering years of lessons. Truth be told, I was in it for the snacks -- both of my piano teachers rewarded my terrible playing with treats. Those lessons instilled more than an appreciation of music: a lifelong love of chocolate and toffee popcorn.
Provided by Samantha Seneviratne
Time 1h
Yield 8 to 10 cups
Number Of Ingredients 9
Steps:
- In a large pot, heat the oil over medium-high heat. When it is hot, add the popcorn kernels and cover the pot. Once the popcorn starts to pop, reduce the heat to medium. Hold the lid on the pot and shake the pot until the popping stops. Transfer the popped popcorn to a large bowl and discard any unpopped kernels. Add the pecans.
- Butter two large rimmed baking sheets. In a medium-sized heavy-bottomed pot with a candy thermometer attached, heat the butter, sugar, salt, and 2 tablespoons water over medium heat, swirling the pot occasionally, until the butter has melted. Cook the mixture until the candy thermometer reads 300 degrees F. Then remove the pot from the heat and quickly stir in the vanilla. Be careful; it will spatter a bit. Stir in the baking soda.
- Carefully pour the mixture over the popcorn, and immediately stir the popcorn well to coat it in the warm toffee. Spread the coated popcorn out on the prepared baking sheets, and sprinkle with salt. Let the popcorn stand until it is completely cool.
- Transfer the chocolate to a double boiler or large heat-proof bowl set over a pot of barely simmering water. Melt the chocolate, stirring it occasionally. Line a rimmed baking sheet with parchment.
- Carefully drop a few pieces of popcorn into the melted chocolate and flip it around with two forks. Lift the coated popcorn out, tap it against the side of the bowl to remove any excess chocolate, and transfer it to the parchment lined baking sheet. Repeat with half of the remaining popcorn. Transfer the chocolate-dipped popcorn to the fridge until set, about 20 minutes. Extra chocolate can be cooled, wrapped in plastic, and used again.
- When the chocolate popcorn has set, toss it with the plain toffee popcorn in a large bowl, and serve. Store in an airtight container in the fridge for up to 2 days.
TRIPLE-CARAMEL POPCORN FUDGE
Dulce de leche, salted caramel and caramel popcorn make this fudge indulgent and delicious.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 64
Number Of Ingredients 8
Steps:
- Line bottom and sides of 8-inch square pan with foil, leaving edges of foil hanging over 2 sides of pan for easy removal later; spray foil with cooking spray.
- In 2-quart saucepan, heat dulce de leche and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth (mixture will be very thick); remove from heat. Quickly stir in vanilla. Stir in 2 cups caramel popcorn. Spread in pan.
- In medium microwavable bowl, microwave caramels and cream uncovered on High 2 minutes, stirring every 30 seconds, until melted and smooth. Very slowly pour caramel mixture over fudge layer, and gently spread to cover. Sprinkle with salt and 1 1/2 cups caramel popcorn; press gently so it sticks. Refrigerate until firm, about 2 hours. Cut into 1-inch squares (8 rows by 8 rows). Store covered in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Candy, Sodium 30 mg, Sugar 10 g, TransFat 0 g
CHOCOLATE-DRIZZLED POPCORN
This chocolatey snack makes a sweet little lunchbox filler. It's quick and easy to prepare too
Provided by Chelsie Collins
Categories Snack
Time 13m
Number Of Ingredients 2
Steps:
- Put the popcorn on a baking tray and drizzle over the melted chocolate. Put in the fridge to set for 5-10 mins or overnight.
Nutrition Facts : Calories 143 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
TRIPLE CHOCOLATE & PEANUT BUTTER LAYER CAKE
Make a showstopping cake this Easter. Top chocolate sponge with peanut butter frosting, ganache drip, pretzel bark and chocolate eggs for a divine dessert
Provided by Good Food team
Categories Dessert
Time 1h45m
Number Of Ingredients 20
Steps:
- Heat oven to 180C/160C fan/gas 4. Oil and line the base of three 19cm sandwich tins. Mix the flour, cocoa, bicarb and sugar in a bowl. Make a well in the centre and beat in the syrup, eggs, oil and milk with an electric whisk until smooth.
- Divide the mix between the tins, and bake for 25-30 mins until the cakes are risen and firm to the touch. Cool in the tins for 10 mins before turning out onto a cooling rack and cooling completely. At this stage, they can be frozen, well wrapped, for up to eight weeks.
- Make the bark while the cake is cooling. Melt the chocolate in short bursts in the microwave, stirring every 20 secs, until smooth. Spoon onto a parchment-lined baking tray and smooth over with a spatula to make a thinnish layer, around 35 x 20cm. Sprinkle over the chocolate chips along with the pieces of pretzel and honeycomb, then chill until solid. Remove the bark from the fridge and leave for a minute to come to room temperature before using a sharp knife to cut it into shards (if it's fridge cold, the chocolate will snap rather than cut). Chill again until you're ready to decorate the cake.
- To make the icing, melt the chocolate in the microwave, stirring between short blasts, then leave to cool a little. Meanwhile, beat the butter, icing sugar and 1 tbsp boiling water with an electric whisk or stand mixer, slowly at first, then turn up the speed and beat until you get a pale, fluffy icing. Spoon out a third of the mix into a separate bowl and stir in the peanut butter. Whisk the melted chocolate into the remainder of the icing, then beat in the cocoa if you want a darker, more chocolatey-coloured icing.
- Sandwich the three cakes together with the peanut butter icing. Use half the chocolate icing to coat the sides and top of the cake and fill in the edges between the layers, scraping off any excess. Chill for 20 mins. This is called a crumb coating, allowing you to get a really smooth finish when it comes to the final icing.
- Spread the remaining chocolate icing over the lightly chilled cake, smoothing over the sides and top so you get a neat finish. Chill again for 20 mins.
- To make the ganache, heat the cream in a small pan until steaming. Tip the dark chocolate into a bowl, then pour over the cream. Mix well until smooth and shiny. Transfer to a piping bag and leave to cool for a few mins at room temperature.
- Pipe the ganache on top of the cake, nudging it over the edge and allowing it to drip down neatly. Do this all the way round the cake, then fill in the centre with more ganache. Smooth the top with a knife. Chill for 1 hr for the ganache to set.
- Press the bark shards into the cake, sticking up. Add lots of chocolate eggs, popcorn and pretzels in and around the shards. Cut into slices to serve. Will keep for up to three days kept in a cool place in an airtight container.
Nutrition Facts : Calories 870 calories, Fat 54 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 68 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
CHOCOLATE POPCORN
If you like chocolate and popcorn, you will enjoy this speedy snack from Suzanne McKinley of Lyons, Georgia. "It's great for school bake sales, group functions or potluck socials," she says.
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 3 quarts.
Number Of Ingredients 4
Steps:
- Place popcorn in a greased 15x10x1-in. baking pan. Sprinkle with marshmallows and peanuts. Break candy bars in half and place on top. , Bake at 300° for 5 minutes. Let stand for 1 minute; toss to coat. Store in an airtight container.
Nutrition Facts : Calories 104 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 96mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE POPCORN
Pop the popcorn, cover with chocolate glaze, then bake to make crisp chocolate coated popcorn!
Provided by sueb
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h45m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.
- Place popcorn and peanuts into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.
- Bake in preheated oven for 30 minutes, stirring several times.
- Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.
Nutrition Facts : Calories 185.5 calories, Carbohydrate 18.9 g, Cholesterol 15.3 mg, Fat 12 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 4.7 g, Sodium 164.1 mg, Sugar 9.9 g
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