This holiday season was one filled with new experiences, new traditions, and a whole lot of love, laughter, and family. It was also a time of change as the boys and I packed up at the end of November and moved from North Carolina to Ohio where we are living with family. In fact, the recipe I’m sharing with you today is a family tradition here that the boys and I were introduced to this year. I think it’s only fitting that this triple-chocolate coated popcorn be the very first recipe I share with you in 2017, as it represents a new beginning, both for the blog and for me personally.
I had never had chocolate coated popcorn before, and I wasn’t entirely sure what to expect when we made it. It turned out to be so much fun that even the kids got involved. They had a blast drizzling chocolate everywhere. And with three different kinds of chocolate, that was a lot of drizzling. What really makes this stuff so amazing, though, is the combination of the sweet chocolate and the salt. It is irresistible. I think we were all guilty of swiping pieces off the table while we were making it, and certainly while the chocolate was cooling.
The whole process starts out with covering the table in wax paper. Then, you start popping the popcorn. Since it’s air-popped, you have to do it in small batches. Turn the popper off between batches so you can sort through and remove the un-popped and half-popped kernels. Discard them, then turn the popper back on to do the next batch. This also allows the popper to cool between batches, which will keep it from burning the kernels. Once all of the popcorn is popped, spread it out on the wax paper that you put over the table.
Sprinkle the popcorn moderately with salt. Then, melt the milk chocolate chips over a double boiler until they reach a consistency that makes it easy to drizzle. Use forks and spoons (the mix of utensils makes for unique drizzling patterns) to drizzle the chocolate across all of the popcorn. Try to get as even coverage as possible. Mix the popcorn up as needed to push everything together and help distribute the chocolate. Sprinkle the chocolate lightly with salt before it sets. Melt the white chocolate next and the dark chocolate last, applying each in the same manner. Once both of those chocolates have been drizzled on the popcorn, it’s time for one last light sprinkling of salt as you mix it all together.
Spread the popcorn out in a single, flat layer across the wax paper. Let it sit for several hours or overnight. Then, break it all up into loose pieces before packing it into an airtight container.
- 10-12 cups air-popped popcorn
- 2 12-ounce bags milk chocolate chips
- ½ 12-ounce bag white chocolate chips
- ½ 12-ounce bag dark chocolate chips
- Salt to taste
- Cover a large, flat surface (like a kitchen table) with wax paper.
- Pop the popcorn in an air popper, filtering out the un-popped and burnt kernels.
- Spread the popcorn in a single layer on the wax paper.
- Sprinkle the popcorn lightly and evenly with salt.
- Melt the milk chocolate chips in a double-boiler, stirring frequently, or in the microwave in 30-second increments, stirring between, until the chocolate is easily drizzled.
- Use spoons or forks to drizzle the chocolate over the surface of the popcorn.
- Salt the popcorn again lightly and evenly.
- Repeat the chocolate melting and application process with the white chocolate and then the dark chocolate.
- Mix the popcorn well with spoons or by hand so that everything is coated evenly and combined, salting lightly and evenly as you go, tasting pieces until it is salted to your preference.