Beat the rush and create a unique chocolate popcorn treat
Chocolate popcorn is one of my oldies but goodies. There was a time when I’d make it every single week as a dessert for Shabbat. I’d serve it in a big jar and we’d sit around the Shabbat table late into the night, schmoozing while enjoying this sweet popcorn for dessert.
And while I used to make it quickly on Fridays to serve that night, I recently discovered, while making it ahead for a simcha, that it’s totally freezer-friendly! You can freeze the popcorn in Ziploc bags or in your mishloach manos packages ready to go.
(Scroll down for a couple of easy packaging ideas like these mini popcorn boxes or these kraft window bags. A wide mouthed jar also looks great!)
Chocolate Popcorn
Ingredients
- 5 cups freshly popped popcorn
- ¼ cup (½ stick) margarine
- ¾ cup sugar
- ½ cup good quality cocoa
- ¼ cup light corn syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
Instructions
- Preheat oven to 250ºF. Place warm, freshly popped popcorn in a large bowl.
- Melt margarine in a saucepan over medium heat. When margarine is almost melted, add sugar, cocoa, and corn syrup.
- Stir to combine and bring to a boil. Stir constantly while the mixture boils for 2 minutes.
- Stir in vanilla and baking soda.
- Drizzle chocolate over warm popcorn. 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 on a lined and greased baking sheet and bake for 1 hour, stirring every 15 minutes.
- Let cool. Store in an airtight container or freeze until serving.
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