Chocolate Drizzled Kettle Corn
This milk chocolate boiled corn is an amazingly easy last-minute snack! Perfect for a reunion, gift, or movie night!
- 1/3 cup granulated sugar
- 3 tablespoons of coconut oil
- 1/2 cup popcorn kernels
- 3 oz dark chocolate, chopped
- 1/3 cup sliced almonds, toasted
- 1/4 teaspoon flaked sea salt
To toast almond slices:
First, preheat the oven to 350 ° F. Spread the sliced almonds evenly on an ungreased rimmed baking sheet and bake for 4 to 5 minutes, or until the almond slices are golden brown. Keep an eye out for them as they can burn out quickly.
Then, once toasted, immediately remove the baking sheet from the oven and transfer the toasted almonds to a plate or bowl to stop toasting and cool.
To make the cauldron corn:
First, measure your ingredients as things go by quickly. Line a large baking sheet with parchment paper and set aside.
Then, add coconut oil and three kernels of popcorn to a large saucepan over medium-high heat. Put the lid on the jar.
Watch for the first kernel to pop, then carefully pour in the rest of the kernels, sugar, and salt. Mix everything quickly.
Put the lid back on the pot and toss the pot back and forth, shaking the beans to keep the bottom kernels from burning. You will soon hear the popping intensify. Once the popping slows down to a few seconds between pops, immediately pour the hot corn onto the parchment-lined sheet and arrange in an even layer. Remove any burnt lumps or unexploded grains with kitchen tongs. Do not use your fingers as they will be hot.
Boiled corn will harden as it cools. Once cooled, melt the chocolate any way you like and transfer it to a plastic bag. Cut off the corner of the bag and spread the melted chocolate over the cooled hot corn. Allow the chocolate to harden before storing it. Happy Cooking Time.