Chocolate Popcorn Recipe:
Chocolate-Covered Caramel Popcorn
By Andrew Garrison Shotts
Andrew Garrison Shotts | Making Artisan Chocolates | Quarry Books, 2007
Yield: 1 pound
Some tips from Garrison Shotts, the expert: Use one, plain-flavored “pop and serve” bag for the recipe. And don't try to make this in humid weather which will make the popcorn lose its crunch faster. In cool dry weather, this can be made several days ahead and stored in an airtight container.
2 tbsps. water
1/4 cup granulated sugar
8 tsps. brown sugar
1 tbsps. light corn syrup
1 tbsp. salted butter
1 ¾ oz. Spanish peanuts, skins removed
Pinch kosher salt
Pinch baking soda
5 cups popped popcorn
8 ½ oz. 64 percent bittersweet chocolate, tempered (see instructions)
Combine the water, sugars, corn syrup, butter, and peanuts in a large, heavy-bottomed saucepan. Cook over high heat, stirring continuously, until mixture begins to thicken and reaches a medium amber color (250°F). Remove from heat and add the salt and baking soda. Stir well. Add the popcorn, stir quickly, and immediately pour onto a nonstick, flat surface. Be careful: the caramel will be very hot. Use the back of a nonstick cookie sheet to flatten out the popcorn to a 3/4-inch to 1-inch thickness. Let the popcorn cool.
To decorate: Pour the tempered dark chocolate into a pastry bag or large sandwich bag and cut a hole in a corner for an opening. Pipe stripes back and forth across the cooled popcorn. Once the chocolate has set, use a spatula to break it apart and off the nonstick surface.
Making Artisan Chocolates © 2007 Andrew Garrison Shotts. Photo © Quarry Books. All rights reserved.
Looking for recipe supplies? Check out our reference pages:
Gourmet Bulk Chocolate Suppliers
Chocolate Mold Suppliers
Chocolate Equipment Suppliers