Ingredients with Measurements:
- 1/2 cup popcorn kernels
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup milk chocolate chips
Special Equipment Needed:
- Large pot with lid
- Candy thermometer
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat your oven to 250°F.
2. Pop the popcorn kernels in a large pot with a lid over medium-high heat. Shake the pot occasionally until the popping slows down. Remove from heat and set aside.
3. In a separate pot, melt the butter over medium heat. Add the sugar, corn syrup, and salt, stirring until the sugar dissolves.
4. Increase the heat to high and bring the mixture to a boil. Insert a candy thermometer and let it boil until it reaches 250°F.
5. Remove the pot from heat and stir in the baking soda until the mixture becomes foamy.
6. Pour the caramel mixture over the popcorn and stir until the popcorn is coated.
7. Spread the popcorn onto a baking sheet lined with parchment paper.
8. Bake the popcorn for 45 minutes, stirring every 15 minutes.
9. Melt the milk chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until fully melted.
10. Drizzle the melted chocolate over the popcorn and let it cool for 10 minutes.
11. Break the popcorn into pieces and serve.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Preheat oven to 250°F
Serving size:
Makes 8 servings
Nutritional information:
Calories: 315
Fat: 14g
Carbohydrates: 47g
Protein: 2g
Sodium: 250mg
Sugar: 36g
Substitutions for ingredients:
- Instead of milk chocolate chips, you can use dark chocolate or white chocolate chips.
- You can use salted butter instead of unsalted butter, but reduce the added salt by half.
Variations:
- Add chopped nuts, such as peanuts or almonds, to the popcorn before drizzling with chocolate.
- Use caramel-flavored popcorn instead of plain popcorn for an extra caramel flavor.
Tips and Tricks:
- Use a large pot with a lid to prevent the popcorn from overflowing.
- Stir the caramel mixture constantly to prevent it from burning.
- Let the popcorn cool completely before breaking it into pieces to prevent it from sticking together.
Storage Instructions:
Store the milk chocolate popcorn in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
To reheat the popcorn, spread it onto a baking sheet and bake at 250°F for 10 minutes.
Presentation Ideas:
Serve the milk chocolate popcorn in a large bowl or on a platter.
Garnishes:
Sprinkle sea salt over the popcorn for a sweet and salty flavor.
Pairings:
Serve the milk chocolate popcorn with a glass of cold milk or hot chocolate.
Suggested Side Dishes:
Serve the milk chocolate popcorn as a dessert or snack.
Troubleshooting Advice:
- If the caramel mixture becomes too thick, add a tablespoon of water and stir until smooth.
- If the popcorn becomes too sticky, spread it onto a baking sheet and bake at 250°F for 10 minutes to dry it out.
Food Safety Advice:
- Use a candy thermometer to ensure the caramel mixture reaches the correct temperature to prevent foodborne illness.
- Store the milk chocolate popcorn in an airtight container to prevent contamination.
Food History:
Popcorn has been enjoyed as a snack for thousands of years. The first popcorn machine was invented in the late 1800s, and popcorn became a popular snack food in the United States during the Great Depression.
Flavor Profiles:
The milk chocolate popcorn has a sweet and crunchy flavor with a hint of caramel.
Serving Suggestions:
Serve the milk chocolate popcorn as a dessert or snack.
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