dark chocolate-peppermint stove-top popcorn

In technique on January 9, 2013 at 12:58 am

i discovered the best stuff at whole foods during the holidays.

indiana dark fudge peppermint kettlecorn

it is delicious and addictive. so of course, i had to figure out if i could make it myself.

first, though, for those of us without microwaves, the fail-safe way of getting perfect popcorn every time.


1. heat three tablespoons of neutral, high-smoke point oil (not olive oil. i use canola) in a pot over medium-high heat.

2. add three or four kernels.

4. when they pop, remove pan from heat. add between a teaspoon and a tablespoon of salt (depending on your preference) and 1/3 cup corn kernels.

5. count to 30 seconds.

6. shake, and put back on heat. listen for the pops, and when it stop/die down, you’re done!

perfect popcorn every time. [credit to simply recipes.]

for the topping, i laid them out on a lined jellyroll pan (a cookie sheet with edges) and drizzled with melted chocolate. then i sprinkled on crushed candy canes and tossed with my hands.


it didn’t come quite right, because the original is not tossed but just drizzled heavily. i, however, didn’t have enough chocolate for a full drizzle, so tossing coated more pieces. i also used a mixture of bittersweet chocolate and semi-sweet, but all semi-sweet would be better.


next time, i will be better prepared.

let cool until hard. gobble up.


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