Ingredients
Scale
- ½ cup Unpopped Popcorn Kernels: The foundation of our recipe. Using kernels and popping them fresh on the stove provides the best texture and flavor, far superior to microwave bags. Yellow or white kernels both work beautifully.
- 3 tablespoons Coconut Oil (or other high-smoke-point oil): This is for popping the kernels. Coconut oil adds a very subtle, complementary sweetness, but canola, vegetable, or sunflower oil are also excellent choices due to their ability to handle high heat without burning.
- 1 cup Semi-Sweet Chocolate Chips: The star of the drizzle! Semi-sweet chocolate provides a perfect balance, offering rich cocoa flavor without being overly sugary. We highly recommend using good quality chocolate chips or a chopped chocolate bar for the best melting consistency and taste.
- 1 teaspoon Flaky Sea Salt: This is the secret weapon. A final sprinkle of flaky sea salt, like Maldon, enhances the sweetness of the chocolate and the savory nature of the popcorn, creating an irresistible sweet-and-salty combination that elevates the entire snack. Fine sea salt will work in a pinch, but the texture of flaky salt is a game-changer.
Instructions
- Prepare Your Workstation: Before you start popping, prepare your cooling station. Take a large baking sheet (or two, if needed) and line it with parchment paper or a silicone baking mat. This is where you will spread the popcorn to cool and set the chocolate, ensuring it doesn’t stick.
- Pop the Popcorn: In a large, heavy-bottomed pot or Dutch oven with a lid, add the 3 tablespoons of coconut oil. Turn the heat to medium-high. To test if the oil is hot enough, drop 2-3 kernels into the pot. Once those kernels pop, the oil is at the perfect temperature. Add the rest of the popcorn kernels in an even layer, cover the pot with the lid, and give it a gentle shake to coat the kernels in oil.
- Listen and Shake: As the kernels begin to pop more frequently, gently shake the pot back and forth over the burner every 15-20 seconds. This prevents the kernels at the bottom from burning and encourages more kernels to pop. Keep the lid slightly ajar to allow steam to escape; this is crucial for achieving crispy, not soggy, popcorn.
- Know When It’s Done: Continue shaking until the popping slows down significantly, to about 2-3 seconds between pops. Immediately remove the pot from the heat. The residual heat will pop the last few kernels. Don’t wait until the popping stops completely, or you risk burning the batch.
- Cool the Popcorn: Carefully pour the hot popcorn onto your prepared baking sheet. Spread it out into a single, even layer. Take a moment to sift through and remove any unpopped kernels (we call them “old maids”). You don’t want anyone biting down on a hard kernel. Let the popcorn cool to room temperature for about 10-15 minutes.
- Melt the Chocolate: While the popcorn is cooling, it’s time to melt the chocolate. You can use a double boiler or the microwave.
- Double Boiler Method: Fill a small saucepan with about an inch of water and bring it to a simmer. Place a heatproof bowl (glass or metal) over the saucepan, ensuring the bottom of the bowl does not touch the water. Add the chocolate chips to the bowl and stir continuously with a rubber spatula until the chocolate is smooth and completely melted. This gentle heating method prevents the chocolate from burning.
- Microwave Method: Place the chocolate chips in a microwave-safe bowl. Microwave on 50% power for 30-second intervals, stirring well with a spatula after each interval. Continue this process until the chocolate is almost completely melted, with just a few small lumps remaining. Remove from the microwave and stir until the residual heat melts the remaining lumps and the chocolate is silky smooth. Be careful not to overheat it, as this can cause the chocolate to “seize” and become grainy.
- Drizzle and Set: Once the popcorn has cooled and the chocolate is melted, it’s time for the magic. Using a fork, a spoon, or a small whisk, dip it into the melted chocolate and wave it back and forth over the popcorn, creating thin, even drizzles. You can also transfer the melted chocolate to a small plastic sandwich bag, snip off a tiny corner, and use it as a makeshift piping bag for more control. Be as generous or as sparse with the chocolate as you like.
- Final Touch and Cooling: Immediately after drizzling the chocolate, while it’s still wet, sprinkle the flaky sea salt evenly over the popcorn. This ensures the salt adheres to the chocolate. Now, let the baking sheet sit at room temperature for at least 1-2 hours, or until the chocolate is completely firm to the touch. To speed up the process, you can place the baking sheet in the refrigerator for 15-20 minutes, but be mindful not to leave it in too long as condensation can form.
- Break and Serve: Once the chocolate is fully set, gently break the popcorn apart into clusters or individual pieces. Transfer it to a large serving bowl and enjoy immediately!
Nutrition
- Serving Size: one normal portion
- Calories: 250