Sunday is game day and I needed something salty, crunch and chocolatey. What hits the trifecta better than chocolate coated popcorn?
My friends, Charlotte and Thomas, gave me a Swedish popcorn maker from Lekue. It makes perfect popcorn every time, with very little oil and only few unpopped kernels per batch. It is one of my favorite gadgets for the kitchen and I use it all the time.
1/2 cup popcorn kernels
1 tablespoon vegetable oil
1 cup semi-sweet morsels
1 tablespoon butter
Make popcorn. Pick out any unpopped kernels (trust me, don’t skip this step). Salt generously. Melt chocolate with the butter. Stir in a large bowl until well coated. Gobble up a few handfuls while the oven heats to 260 degrees F. Place popcorn on a rimmed baking sheet and cook for 30 minutes, stirring every 10 minutes to recrisp the popcorn.
Serve in bowls with plenty of napkins.