Single Serve Black & White Chocolate Popcorn
Black & white chocolate popcorn
One of my go-to travel snacks is the Black & White Fudge Drizzle Popcorn from Popcorn Indiana. It’s a 2-for-1 hitting my salty and sweet cravings, plus it lasts for more than one sitting (sometimes). But hey, you don’t have to be traveling to enjoy a delicious, chocolate-ty popcorn, ok?
Whether you’re simply looking for a yummy snack or packing a bite for your next adventure, this single-serve recipe is easy to throw together, whenever the need to much hits. Plus, let’s be honest, we love a recipe that’s all for us.
The thing I love about popcorn is that it makes so much with so little. Get to poppin’!
Equipment:
Yields: Approx. four cups of popped popcorn
Ingredients:
2 tbsps yellow popcorn
1tbsp olive oil
2 tbsps raw cashews (heaping)
2 tbsps bittersweet*, chips or cut into small bits, divided
2 tbsps white chocolate, chips, or cut into small bits, divided
Directions:
Place olive oil and popcorn in a small saucepan, cover with a lid, and set on the stove over medium heat. Once you hear kernels begin to pop, shake the pan at least once to prevent any burning while the remaining kernels pop.
Once the popping slows and you hear only one to two kernels popping, turn the heat off and let any remaining kernels pop with any residual warmth from the stove. Remove from heat.
Pour your popped popcorn on a baking tray covered with foil and spread it into an even layer. Allow to cool.
In a frying pan, place your cashews and gently roast over medium-low heat. Shake the pan every minute or so until you reach your desired coloring. Your nuts should get a little dark on the sides but be careful not to burn them. Once ready, pour them onto a cutting board and cut them in half - keeping them in relatively larger chunks for ease of snacking. Sprinkle your chopped cashews evenly over the popcorn.
Make sure the popcorn and the cashews are tucked together nicely. You want the chocolate to be able to easily coat the popcorn and nuts (and not the cookie sheet).
Once your popcorn and cashews are cool, pour one tablespoon of your bittersweet chocolate into a microwave-safe bowl. In another heatproof bowl, pour one tablespoon of your white chocolate. Microwave separately, stirring every 10 seconds until the chocolate is smooth and runny.
Once both of your chocolates are melted, using a fork work quickly (before the chocolates cool) to drizzle - moving fork from side to side - one chocolate over the popcorn/nut mixture and then the second chocolate over the mixture. Have a small spatula on hand to scrape out any remaining chocolate in the bowl, since your fork won’t get it all, and gently run the last remnants of your chocolates over the mixture.
Let set for 45 minutes to an hour, until chocolate is dry to the touch. Patience will reward you!
Once set, use a spatula or your hands (I tried the former first and then realized my hands worked better) to gently flip the drizzled mixture over on the pan. You could also invert the mix onto another baking sheet but… I like doing fewer dishes.
From there, repeat the drizzling process with your remaining tablespoon of bittersweet chocolate and tablespoon of white chocolate. Allow to cool for another 45 minutes to an hour, until the chocolate is fully (finally!) set.
Enjoy!
Notes:
*You can use any ratio of chocolate for this recipe. If you prefer semisweet or even milk to bittersweet, go for it! If you prefer more white chocolate vs bittersweet, do 3 tbsp white to 1 tbsp bittersweet - or vice versa. This is your treat, do as your tastebuds desire!
*Keep in mind that different chocolates will have different melting points, so make sure to microwave separately and keep a close eye so you don’t burn your chocolate. Nothing is more sad than burned chocolate, ok? P.S. If you’d prefer to do a bain marie or another chocolate melting technique instead of the microwave, go for it.
*You can use any nut you like, I happen to enjoy cashews but you do you, my friend!
Tag @accentgolden in your posts if you make this yummy treat!
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