Recipe inspired by Jacques Torres
Recipe Details
- Level: Intermediate
- Yield: 4 cups of popped corn
- Total Time: 30 min
- Prep Time: 20 min
- Cook Time: 10 min
Nutritional Analysis
Per Serving (1 of 12 servings)
- Calories: 308
- Total Fat: 12 g
- Saturated Fat: 7 g
- Carbohydrates: 57 g
- Dietary Fiber: 2 g
- Sugar: 53 g
- Protein: 2 g
- Cholesterol: 0 mg
- Sodium: 16 mg
Ingredients
- 1 cup popcorn kernels, for popping
- 1 cup plus 2 tablespoons sugar
- 1/2 cup plus 2 tablespoons corn syrup
- Scant 1/4 cup water
- 1 pound bittersweet chocolate, tempered
Instructions
- Pop the popcorn using a hot-air popper or your preferred popping method.
- Combine the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat. Cook until the mixture turns light golden brown. Stir in the popcorn with a wooden spoon until evenly coated. Transfer to a parchment-lined baking sheet and cool. Once cooled, break apart any large clumps.
- Place the cooled popcorn in a large bowl. Drizzle tempered chocolate over the popcorn using a ladle, stirring with a wooden spoon. Continue adding chocolate until evenly covered. Pour onto a parchment-lined baking sheet and cool. Transfer to decorative bags for gifting.
- Tip: Substitute milk or white chocolate for bittersweet if preferredthe method remains the same.
- Safety: Caramel is extremely hot and can cause burns. Keep a bowl of ice-cold water nearby as a precaution.
