Summer Movie Snackin'

Grab a handful of salted chocolate-drizzled popcorn at your next fun flick.

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Make popcorn even more addictive with a drizzle of melted chocolate. Amy Spiro

Is there any better accompaniment to a great movie than a giant bowl of popcorn? And while the classic is great, if you update your movietime snack with a drizzle of melted chocolate and a sprinkling of sea salt, it becomes all the more addictive. 

There are many ways you can go about this recipe, and I gave you the most involved. If you want to skip the making your own popcorn portion of this recipe, you can buy pre-popped popcorn, or you can use microwave popcorn, and skip to the step where you spread it out on a baking sheet and drizzle with chocolate. If you DO want to try this version at home, just be careful to always cover the pot when the kernels are inside and keep your face away - if a kernel pops you can get splashed with hot oil, something you definitely don't want. 

I absolutely love salty and sweet snacks, so this is one of my favorite recipes, but I've also tried a variation with peanut butter - melted 1/4 cup together with the chocolate - that is divine. Happy snacking and channel surfing! 

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.

Servings & Times
Yield:
  • About 10 cups
Active Time:
  • 15 min
Total Time:
  • 15 min
Ingredients

2-4 tablespoons canola oil

1/2 cup uncooked popcorn kernels

1 cup semisweet chocolate chips

1 teaspoon shortening (optional)

sea salt

Steps
  1. In a large, nonstick pot (that has a lid! Glass is best), heat 2 tablespoons canola oil. Add in two or three kernels of popcorn. When the kernels pop, add in 1/4 cup of kernels and cover the pot with a lid. Slide the pot back and forth over the heat, shaking the kernels around in side, continuing to do so as they pop. Keep sliding until the popping sound slows and the majority of kernels appear to be popped. Pour the popcorn into a large bowl.
  2. Add the remaining canola oil to the pot and repeat with the remaining 1/4 cup of kernels. Pour the popped popcorn out on to two large baking sheets and spread into a single layer.
  3. In a plastic bag, melt together the chocolate and shortening (it will help it set up). Snip the tip of the bag off and slowly drizzle the chocolate over the popcorn. Immediately after - while the chocolate is still melted, sprinkle the sea salt on top.
  4. Stick the pans in the fridge or freezer for 5-10 minutes to set the chocolate. Break into pieces and store in a airtight container in a cool place.