Birthday White Chocolate Popcorn
Serves: 3
Irwin Berge
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.5 cups
Popcorn Kernels1 tbsp
Vegetable Oil1 tbsp
Pure Vanilla Extract3 tsp
Salt (fine)1 cup
Sugar (confectioners')Directions:
1
Put the popcorn kernels and oil in a large, wide pot, stir to coat, cover and heat over medium heat
2
Once you begin to hear the kernels pop, shake the pot until the popping subsides, about 8 minutes
3
Remove the pot from the heat, and transfer the popcorn to a large bowl
4
Bring a couple inches of water to a high simmer in a large saucepan
5
Set into the saucepan a bowl that fits snugly without touching the water
6
Add the chocolate, butter, vanilla and salt, and heat, stirring occasionally, until all the chocolate and butter melts
7
(The fat from the chocolate and butter will separate, and that's OK
8
) Remove the bowl from the saucepan, and vigorously whisk in the sugar
9
The mixture should come together and be thick and creamy
10
Pour the chocolate coating over the popcorn, add the sprinkles, then use your hands to toss the popcorn and evenly coat it with the white chocolate
11
Spread the popcorn out onto a baking sheet to let the coating set up, about 30 minute
12
(The popcorn can be stored in an airtight container at room temperature overnight)