Crispy Chocolate Popcorn

Fri, 29 November 2024

175 g chocolate morsels or pieces

330 g light muscovado sugar

180 g butter

250 g golden syrup

5 g salt

10 mls vanilla extract

5 g bread soda

2 (100 g) bags natural microwave popcorn, popped

175 g chocolate morsels

250 g peanuts or cashews, optional

Two alternatives to the microwave popcorn are: use 200 g store-bought popped popcorn OR pop raw kernels on the hob, making 200 g popped popcorn.

Combine 175 g chocolate morsels, muscovado sugar, and next 3 ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture come to a boil. Remove from heat. Stir in vanilla and baking soda.

Distribute popcorn and nuts evenly into 2 lightly greased roasting pans. Be sure to remove all unpopped kernels of popcorn before pouring chocolate mixture over popcorn. Pour chocolate mixture evenly over popcorn and nuts, stirring well with a lightly greased spatula. Alternatively, you can use latex gloves for this step and use your hands instead of a spatula.

Bake at 130° for 1 hour, stirring every 15 minutes or so. Spread on wax paper to cool, breaking apart large clumps as mixture cools. Sprinkle remaining 1 cup chocolate morsels evenly over hot popcorn. Let cool.

Store in airtight containers.