Salty and sweet. Just one choice, milk or dark?
INGREDIENTS
Popcorn:
1/2 cup kernels (yields approx 12 cups popcorn),such as Amish Country Baby White (non-GMO and Kosher)
3 Tblsp neutral oil, high smokepoint, such as avocado, sunflower, or canola
Optional: 1 tblsp coconut oil, cold pressed, unrefined. If using then reduce neutral oil to 2 Tblsp.
Sea salt flakes, such as Maldon.
Chocolate Drizzle:
8 oz milk chocolate chips
1 Tblsp coconut oil (for silky consistency)
DIRECTIONS
Popcorn:
Place kettle on burner at high heat.
Add oil and kernels.
Listen for popping to start, crescendo, and then slow to intervals of a few seconds. Turn off heat, listen for popping to stop, then remove the lid and empty contents into large bowl.
Salt to taste, toss, and empty onto large parchment paper-covered sheet pan. Pick out any unpopped kernels (there will only be a few!).
Chocolate Drizzle:
There are two ways to melt the chocolate, both included below:
-
Microwave
Empty chocolate chips and coconut oil into microwave safe bowl. heat at 30 second intervals, stirring each time until melted.
-
Double Boiler
Boil approx an inch of water in the bottom of a saucier pot fit to a double boiler. Set the double boiler bowl into the rim of the saucier, not touching the water below. Add chocolate chips and coconut oil. Stir until melted and immediately remove from heat. Note: Do not allow steam to come in contact with the chocolate or it will seize up.
Once chocolate is melted, use a large spoon to drizzle chocolate over the popcorn. Salt to taste and chill on sheet pan in refrigerator. Remove from fridge after a couple of hours and break into pieces. Keep in air tight container, in a cool. dry place.