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Serves
8-10 (small portions)
Author Notes
It was so fun to get out the whirly pop and make some interesting popcorn recipes. I like to serve these little Popcorn Bites on small plates (with a napkin). You can either let the chocolate and caramel harden or serve them gooey. Good both ways. —coffeefoodwrite
Ingredients
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1-14 ounces
package caramels
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2 tablespoons
heavy cream
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8 ounces
dark chocolate (60% or above)
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10 cups
popped popcorn (I like heirloom popcorns or White Cat Corn – hull very tender – I also like to pop corn in grape seed oil – reaches a very high temp. and is light and almost flavorless)
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3 tablespoons
unsalted butter - melted
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More butter for buttering baking sheet
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1/4 teaspoon
sea salt for popcorn
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1/8 teaspoon
sea salt for caramel
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more sea salt or fluer de sel for sprinkling on top
Directions
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Melt caramels, heavy cream and 1/8 tsp. sea salt over medium low heat.
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Melt dark chocolate over double boiler or bowl set over pan of simmering water.
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Place a sheet of wax or parchment paper on a baking sheet and butter it. Place popcorn on top in a thin layer.
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Drizzle popcorn with the melted butter and sprinkle with ¼ tsp. sea salt.
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Drizzle on melted chocolate and then drizzle on warm caramel. Sprinkle with more sea salt.
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Let cool slightly then remove to small individual plates, shaping small mounds on each and then let cool further. Can be enjoyed warm and gooey or cooled completely...
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Enjoy!
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