Make it. Eat it. Love it.
You know those giant bins of popcorn they have around the holidays? You know the ones, they have 3 different flavors of popcorn hiding inside the snowy landscaped tin. They sit on your counter teasing you every time you walk by them. Then before you know it you’re turning the tin upside down to get the last bit of kernels out. Yeah, you know what I’m talking about. My favorite was the caramel popcorn, I would eat it by the handfuls. But thats not all. I put M&Ms in the caramel popcorn side of the tin. Yes, you heard me. M&M’s with the caramel popcorn. Don’t judge you know you wish you thought of doing it too. I also used to (and still do if my husband isn’t ranting about high cholesterol and diabetes) put M&M’s in my popcorn at the movies, which was even better then the caramel popcorn in the tin because the movie theater popcorn was warm and the chocolate would melt ever so slightly. I believe this is where my love for sweet and salty was born. Popcorn and M&M’s was the ultimate movie going snack and quickly became a favorite among all the cool kids at the theater.
My friend was hosting movie night and I thought it time to introduce my friends here in Israel with my favorite movie accompaniment. Because I don’t have a popcorn machine to make fresh warm popcorn, nor did I have a large tin container decorated in a snowy landscape, and no M&M’s, I had to get creative. I combined my love for all 3 of these things, caramel popcorn, chocolate and salty popcorn and then this was born.
These are like those popcorn balls you get at carnivals or during halloween but on steroids. Trust me, these are as amazingly awesome as they look. It’s also super easy to make, can curb any sweet and salty craving just by looking at it (though I suggest trying it also) and it looks pretty enough to serve at a cocktail party.
1 1/2 cups popcorn kernels
1 tablespoon butter
2 sticks butter
2 1/3 cups sugar
2 tablespoons kosher salt
3 ounces dark chocolate
splash of cream
Line a baking sheet or shallow baking dish with parchment paper and set aside.
Pop popcorn according to package directions.
Once popcorn is popped set aside in a large mixing bowl.
In a saucepan over medium heat melt the butter and sugar for the caramel.
When sugar melts stir to make sure the butter and melted sugar is combined. Keep an eye on the pot to make sure sugar does not burn.
Stir the salt into the caramel.
Pour the caramel over the popcorn, being careful not to burn yourself!
Stir to coat the popcorn evenly.
Press popcorn into parchment lined pan (like you would rice krispy treats) and let cool.
While popcorn is cooking, melt chocolate and cream in a double broiler over medium heat until melted, remove from heat and set aside.
When popcorn is cooled take the melted chocolate and drizzle over the top.
Once chocolate has set break popcorn into small pieces or cut into small bars.