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Author Notes: If you're not familiar with the Australian childhood favourite called Chocolate Crackles, you're in for a treat. The original is usually made with rice crispies bound together with cocoa powder. This grown-up version uses popcorn mixed with with tart dried cherries to counter bittersweet cocoa. —SBS Food
- 30 milliliters canola or vegetable oil
- 55 grams popcorn kernels
- 40 grams coconut oil (see Notes)
- 2 tablespoons unsweetened cocoa powder
- 4 teaspoons icing sugar
- 1/2 cup dried sour cherries
- 70 grams shredded coconut
- Heat the oil in a 3-litre saucepan with a tight-fitting lid over medium-high heat until just before it smokes. Add a popcorn kernel to the oil to test if it is hot enough; if it spins, then the oil is ready (see Notes).
- Add all the popcorn kernels, swirl to cover the kernels with the oil, cover with the lid and cook, shaking the pan occasionally, for 1 minute 45 seconds or until the popping sounds have stopped.
- Melt the coconut oil in a heatproof bowl in the microwave for 20–30 seconds or until melted.
- Add the cocoa powder and icing sugar to the coconut oil and stir to combine.
- Place the popcorn in a large bowl, add the dried fruit, pour over the cocoa oil and toss to coat well. Spread evenly on a tray lined with baking paper and chill for 20 minutes or until slightly set. Break into clusters to serve.
- NOTES Coconut oil comes in solid form in jars from health food stores and Asian grocers. | Dried sour cherries are available from health food stores or select grocers. You can substitute unsweetened dried cranberries. | Toasting the coconut will add a lovely nuttiness. Lightly toast in a preheated 180°C (convection) oven for about 5 minutes. Remove from the tray to cool (otherwise it will continue cooking.) Don't use desiccated coconut as this will be too gritty. | The oil shouldn’t be smoking; if it is, remove from the heat until it stops smoking, then return to the heat.