Recipe courtesy of Jacques Torres
Chocolate Caramel Popcorn
- Level: Intermediate
- Yield: 4 cups of popped corn
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 308
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 57
- Dietary Fiber
- 2
- Sugar
- 53
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 16
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
1 cup popcorn, for popping
For the caramel:
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons corn syrup
Scant 1/4 cup water
1 pound bittersweet chocolate, tempered
Directions
- Pop the popcorn. I like to use a hot-air popper but you can pop it any way you like.
- To make the caramel: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat and cook until light golden brown. We use a large pan so that there will be room to add the popcorn. Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps.
- Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with a wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool. When it is cool, place it in decorative bags to give as gifts.
- Tip: You can also use milk chocolate and/or white chocolate to coat the popcorn. The process is always the same.
- Be careful when you work with the caramel. It is very hot and can burn! As always, when working with caramel, have a bowl of ice-cold water next to you in case you get caramel on your hands.