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Chocolate Crackerjack Popcorn

Written by Victoria Dwek on Tuesday, 26 November 2013. Posted in Food Mood

One of the most exciting days in the Dwek household was when my kids discovered they could make their own popcorn. 
 
In Kids Cooking Made Easy, we make Onion n’ Garlic Popcorn using the microwave inspired by this Cookkosher recipe.  
Often we like it plain with salt, and sometimes we spice it up, but now that Chanukah is coming, we want to have a bit more fun.
 
So we make chocolate popcorn.
 
Chocolate “Crackerjack-style” Popcorn.
 
 
You can pop your popcorn in a pot, or use the easy microwave method from Kids Cooking Made Easy, but don’t use store-bought popcorn. The popcorn should be fresh and hot so the sauce spreads easily. You’ll need 5 cups. (Work with one batch at a time--don’t try to double the recipe).
 
 
 
Then, get your sauce together. Let the margarine melt a bit first, then add the sugar, cocoa, and corn syrup in a saucepan. Stir constantly. The margarine will melt and the mixture will come to a boil. Let it boil for 2 minutes. Stir constantly! Stir in vanilla and baking soda.
 
 
 
Put on your rubber gloves (so it’s easy to mix the popcorn with the chocolate sauce). If you don’t have rubber gloves (I don’t), use a plastic bag. 
 
 
 
Place your popcorn in a large bowl and pour over chocolate sauce. Add nuts and sea salt. Mix and mix!
 
At this point, the chocolate should be cool enough so you can lick the spoon and scrape off the leftover chocolate sauce from the pot.
 
 
Spread popcorn on a parchment-lined or silpat baking sheet. Bake for 1 hour or until crunchy. Stir up your popcorn every 15 minutes so cooks evenly. 
 
 
 

Chocolate Crackerjack Popcorn

Ingredients:

5 cups popcorn
¾ cup sugar
½ cup good quality cocoa
¼ cup (½ stick) margarine
¼ cup light corn syrup
1 teaspoon vanilla extract
¼ teaspoon baking soda
¼ cup glazed pecans
1 teaspoon sea salt
 

Directions:

 
1. Preheat oven to 250ºF. Line a baking sheet with parchment paper or a Silpat.
2. Place popcorn kernels in a brown paper bag. Fold the top of the paper bag down two times. Microwave for 2-5 minutes (the power of every microwave varies), until popcorn stops popping. Place popcorn in a large bowl.
3. In a medium saucepan over medium heat, add margarine. When margarine is about halfway melted, add sugar, cocoa, and corn syrup. Keep stirring until margarine melts completely and mixture comes together. Bring to a boil. Stir constantly for 2 minutes. Stir in vanilla and baking soda.
4. Drizzle chocolate over warm popcorn. Add pecans and sea salt. Using a plastic glove (or plastic bag placed over your hand), toss the popcorn to fully coat in chocolate. Spread popcorn in a thin even layer over baking sheet and bake for 1 hour, stirring every 15 minutes. Let cool.
 

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About the Author

Victoria Dwek

Victoria Dwek is the Managing Editor of Ami Magazine's Whisk, where she gets to chat with all her reader friends about cooking and baking, and share all her fun experiences in the culinary world. 

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