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Popcorn is one of the most comforting and nostalgic treats you can get. We all have fond memories of gorging on hot handfuls of popcorn at the movies – did you go sweet or salty, or both?
Those who always chose the sweet variety will love this recipe for some simple white chocolate popcorn.
This could spruce up any movie night when you’re tucked up in bed, and can be the perfect feel good snack to gift to a loved one, and may even win over a date.
You’ve got a few options when it comes to making the actual popcorn itself, this depends on how much effort you are willing to put in.
One option is simply to buy pre made popcorn in the bag, there’s no disgrace in going for the cheap and easy option, it would work fine in this situation anyway – especially after a long day at work.
Another option that requires a little more effort, and a microwave or oven, is ‘pop in the bag’ popcorn. These usually come as pre-popped kernels that you throw in the microwave, oven, or even on the hob.
This option is particularly fun as the extra little bit of effort you put in is rewarded by watching the popcorn bag inflate as the kernels pop and crackle.
Our suggested method, if you really want to pull the stops out for movie night, is to go for homemade popcorn! Here’s a basic recipe we can all make, the only ingredients you need are popcorn kernels (duh!) and neutral oil.
Don’t use a flavored oil unless you want your popcorn to taste like that oil.
- First up, get that oil nice and hot. Let it sit on medium heat for a few minutes until you notice your oil heating up. A few points of safety here: be careful if you are using a gas hob as introducing oil to an open flame is never fun, and also don’t let the pan get too hot as it will spit at you. You don’t need to worry about specific temperatures really, add a few kernels into the oil when you think it hot enough, and if they pop then you’re good to go!
Firstly, your pan doesn’t have to be smoldering hot to pop the popcorn.
A pan that is too hot will burn your kernels. Secondly, don’t overcrowd the pan, create a single layer of kernels and let them pop then add more, otherwise you will end up with kernels that don’t pop, and biting into in=one of those unexpectedly is a jawbreaker.
- Add the rest of the kernels! Once you have added these into your pan, remove it from the heat and cover with a lid. Give it a little shake to get even distribution and get ready for some popping. If you’re with kids you can try and count how many pops you hear, it’s great fun for the family and is good for number learning. Only let this go on for around 30 seconds before reintroducing to the heat. Repeat until you think all the kernels have popped! The larger the gap between pops, the closer you are to being done.
Leave the lid slightly ajar to let the steam out, making your popcorn crispier and crunchier. Yum!
- Most generic popcorn recipes still use butter to flavor the popcorn, we recommend salted butter for that salty dynamic to contend with the sweetness. Simply remove the popcorn from the pan into a bowl and melt some butter in the same pan until frothy. Then remove from heat, add popcorn and give it another shake.
And there you have it, a basic popcorn recipe we can all achieve, you can change the flavorings as much as you want from this point but we have our own idea for a fancy twist!
There are a few ways to achieve a white chocolate glaze for your freshly made popcorn. Again, this is a case of effort: choose the option you’re most comfortable with.
We generally find that one bar of chocolate is enough to coat the popcorn without getting too sickly.
Use white chocolate chips to melt even quicker, or cut up your chocolate into even smaller chunks.
The easiest option is to simply buy white chocolate and melt it and pour it onto your popcorn. With this method and some pre-bought popcorn you could have the finished product within 5 minutes.
Although, this white chocolate glaze would be so good on homemade popcorn. Simply, after having covered the popcorn in salted butter, melt your white chocolate and pour into the pan and shake it up once again.
There are a few ways to melt the chocolate, some are more effective while some require a little less effort. It’s always important to remember when melting chocolate, that it will melt in a child’s pocket so you don’t need an extravagant amount of heat to melt chocolate.
One way to melt chocolate is to use what’s known as a bain marie or double broiler. Simply get a pan of water simmering, and then place a plastic or metal bowl on top of the pan. Make sure it’s big enough that it won’t make direct contact with the hot water.
Simply add your chocolate to the bowl and stir frequently, the residual heat from the hot water will melt the chocolate perfectly. Alternatively, put your chocolate in a bowl and have intervals of 30 seconds of heat in the microwave, stirring in between.
This should melt it eventually as long as you are patient. These methods guarantee your chocolate won’t split and be wasted.
Add the melted chocolate to your popcorn and toss! Leave these in your fridge for at least 30 minutes to let the chocolate set on the popcorn. Make sure any leftovers are kept in the fridge or they will melt, so get them eaten quickly!
The Finishing Touches
You can really add the fancy with this white chocolate popcorn, should you feel necessary. The key is the final touches.
While your popcorn is drying you could sprinkle any number of toppings on top to add texture as well as flavor. Some of your favorite suggestions are crushed up crunchie bars, crushed up oreo biscuits, and crushed nuts. The choice is yours, so get experimenting and let us know what you chose!