Black and White Chocolate Popcorn Single-Serve Recipe
Whether you’re simply looking for a yummy snack or packing a bite for your next adventure, this single-serve recipe for black and white chocolate popcorn is easy to throw together whenever the need to munch hits.
One of my go-to travel snacks is this one 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?
This easy recipe allows me to make it at home! Bonus, the thing I love about popcorn is that it makes so much with so little. Get to poppin’!
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WHAT IS BLACK & WHITE CHOCOLATE POPCORN?
Black and white chocolate popcorn is simply popcorn with both melted white chocolate and a darker chocolate (bittersweet, semi-sweet, dark), drizzled over the top. Hence, the “black” and “white.”
The contrast in colors gives the popcorn a striking look and makes for the most delicious balance of flavors!
Why does the chocolate need to sit before eating? This will allow the chocolate to dry completely, making eating this delicious black and white chocolate popcorn less messy!
INGREDIENTS
- Yellow popcorn: the base of the snack, giving crunch and volume
- Olive oil: helps the popcorn kernels pop evenly
- Raw cashews: adds nutty flavor and extra texture
- Bittersweet chocolate: brings rich, deep cocoa flavor
- White chocolate: adds sweetness and creates the “black and white” contrast
Do I need to coat both sides of the popcorn? No, you can drizzle all of your chocolate over one side for a quicker snack. When you flip and cover both sides, you get a more thorough chocolate covering across the popcorn!
HOW TO MAKE BLACK & WHITE CHOCOLATE POPCORN
Place the olive oil and popcorn in a small saucepan, cover with a lid, and set over medium heat. Once the kernels begin to pop, gently shake the pan at least once to prevent burning while the rest of the kernels pop. When the popping slows to just one or two kernels at a time, turn off the heat and allow any remaining kernels to finish popping with the residual warmth. Remove from heat.
Pour the popped popcorn onto a parchment-lined baking tray and spread it into an even layer. Let it cool while you prepare the cashews. In a frying pan, roast the cashews over medium-low heat, shaking the pan every minute or so until they reach a light golden-brown color on the sides—be careful not to burn them.
Transfer the cashews to a cutting board and cut them in half, keeping them in relatively large chunks for easy snacking. Sprinkle the chopped cashews evenly over the cooled popcorn, making sure the popcorn and nuts are well-tucked together so the chocolate can coat them evenly.
Place one tablespoon of bittersweet chocolate in a microwave-safe bowl and one tablespoon of white chocolate in a separate heatproof bowl. Microwave each chocolate separately, stirring every 10 seconds, until smooth and runny.
Quickly drizzle the melted chocolate over the popcorn and cashew mixture using a fork, moving side to side. Use a small spatula to scrape out any remaining chocolate from the bowls and spread it gently over the mixture.
Allow the chocolate to set for 45 minutes to an hour, until dry to the touch. Once set, gently flip the mixture using a spatula or your hands to expose the other side. Repeat the drizzling process with the remaining tablespoon of bittersweet chocolate and tablespoon of white chocolate. Let the mixture cool for another 45 minutes to an hour until the chocolate is fully set.
3 reasons you’ll love this sweet & salty snack
TIPS & VARIATIONS
- You can easily omit or swap the nuts if preferred. Almonds would also be a delicious mix in or pistachios!
- Change the chocolate to any that you like! I think the balance of the bitter and white chocolate gives you just the right sweetness.
- Pay close attention to your popcorn as it starts to pop! This is a small batch, so it can burn easily. Shake the pan a few times as it pops and once it slows, immediately turn off the heat.
- While I like to drizzle the popcorn and nuts with chocolate, dry, flip, and drizzle again, you don’t have to. Simply drizzle your melted chocolate across the top of all of your popcorn without flipping, for a quicker snack.
MAKING AHEAD & STORING
You can absolutely upgrade already popped popcorn with this snack. Just follow the instructions below for melting your chocolate and cooling it on the popcorn.
Once assembled, store your black and white chocolate popcorn in a sealed container or zip-top bag. It will stay fresh for 2-3 days at room temperature. After that the popcorn will start to go stale.
MORE EASY RECIPES
For a quick twist on two classic bakes, try this Snickerdoodle Shortbread! Soft, cinnamon-packed, and cut into wedges. This simple Homemade Apple Butter will make your kitchen smell amazing, and pairs great with a fresh scone! If you love all things chocolate, this quick Oreo Dirt Dip will be a hit at your next party. Perfectly paired with a side of fresh fruit, pretzels, and crackers.
EQUIPMENT YOU’LL NEED
Equipment
- Pot with lid
- Frying Pan
- Spatula
- Measuring Spoons
- Forks
- Baking Tray
- Parchment Paper
Ingredients
- 2 tbsps yellow popcorn
- 1 tbsp 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
Instructions
- 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 parchment paper 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!
