Today is National Popcorn Day! I usually post popcorn recipes around the time of the Academy Awards, but I came across this recipe a few years ago on the Taza Chocolate website and love it! You may recall that I always have a bar of Taza Mexicano chocolate in my desk. It's a favorite. I love the stone ground texture.
So, I've saved this slightly adapted recipe for Chocolate Caramel Popcorn Balls to post today. As I've mentioned before on this blog, you can find great recipes at food and food association sites. I love the crunchy salty-sweet taste of these Chocolate Caramel Popcorn Balls, and they're so easy to eat. Great for parties for both kids and adults!
CHOCOLATE CARAMEL POPCORN BALLS
Makes 15 popcorn balls
2 Tbsp vegetable oil
1/2 cup popcorn kernels
pinch of salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup honey
8 tbsp unsalted butter
1/2 teaspoon baking soda
1/4 cup Taza Roasted Cacao Nibs
2 bars Taza Dominican 70% Dark Stone Ground Chocolate, chopped
Wood skewers or popsicle sticks
Sprinkles, to garnish
Grease large mixing bowl with oil or kitchen spray. In large lidded pot with lid on, heat vegetable oil, popcorn, and pinch of salt over high heat while continuously shaking pot and listening for popping. Remove from heat when popping is less frequent than every 3 seconds and pour into greased bowl.
When popcorn is cool enough to handle, but still warm, wet hands and form popcorn into balls, sticking each one with skewers or popsicle sticks.
Place chocolate in heat proof bowl, then place on top of bowl of simmering water until chocolate is warm and melted then drizzle over popcorn balls. Top with sprinkles if desired. Allow to cool before serving.
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