-
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
Continue After Advertisement
Ingredients
-
1-14 ounces
package caramels
-
2 tablespoons
heavy cream
-
8 ounces
dark chocolate (60% or above)
-
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)
-
3 tablespoons
unsalted butter - melted
-
More butter for buttering baking sheet
-
1/4 teaspoon
sea salt for popcorn
-
1/8 teaspoon
sea salt for caramel
-
more sea salt or fluer de sel for sprinkling on top
Directions
-
Melt caramels, heavy cream and 1/8 tsp. sea salt over medium low heat.
-
Melt dark chocolate over double boiler or bowl set over pan of simmering water.
-
Place a sheet of wax or parchment paper on a baking sheet and butter it. Place popcorn on top in a thin layer.
-
Drizzle popcorn with the melted butter and sprinkle with ¼ tsp. sea salt.
-
Drizzle on melted chocolate and then drizzle on warm caramel. Sprinkle with more sea salt.
-
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...
-
Enjoy!
See what other Food52ers are saying.