OK Today I decided to try my hand at "gourmet" popcorn. I can't believe how easy this is to do!
Twitchy's Gourmet Popcorn
ingredients:
Put cooled popcorn in a big paper bag, salt it well and shake to evenly coat the popcorn. Taste and add more salt if you like.
Get as many flat baking pans as you need (with sides) and lay out the popcorn and cashews relatively flat on each one.
Melt chocolate and butter in a double boiler. DO NOT melt chocolate over direct flame or microwave it. It gets funky and burns easily.
Once the chocolate is nice and loose, test it with whatever you're stirring it with to see if it's loose enough to drizzle. Now you're ready! Leave the pan boiling on very low for now.
Leave the chocolate in the pan and with a pot holder, lift the pan out of the water and with your spatula (or whatever you're stirring with) out with a good amount of chocolate on it and let it drizzle all over the popcorn and nuts. Continue this on all the pans with popcorn and then put them in the refrigerator to set up. DO NOT worry about using all the chocolate, we'll be doing this in batches so not to have it all clumpy.
Once the first round of drizzled popcorn is 'set', take it out, one pan at a time from the 'fridge and "fluff" it up a bit, continue until all chocolate is gone. Let it set up again.
Take it out, put it in bowls and munch away!
Great for parties or TV snacking.
This makes a lot of popcorn so store it in bags in a cool, dry place to prevent melting. If it's too warm, you can store it in the 'fridge.
Variations:Use Milk, white chocolate or butterscotch flavored chips.
Mix and match chocolate flavors!
Use any kind of nut you like, including seeds (sunflower, pumpkin).
The only thing limiting you is your imagination!
Twitchy's Gourmet Popcorn
ingredients:
- 16 cups of popped popcorn - cooled and unpopped kernels removed
- 16 oz (1lb) cashews, salted
- 8 oz semi-sweet baker's chocolate squares (you can use any flavor chocolate you like)
- 1 teaspoon butter
- fine salt (you can put regular salt in a coffee / herb grinder to make it fine)
Put cooled popcorn in a big paper bag, salt it well and shake to evenly coat the popcorn. Taste and add more salt if you like.
Get as many flat baking pans as you need (with sides) and lay out the popcorn and cashews relatively flat on each one.
Melt chocolate and butter in a double boiler. DO NOT melt chocolate over direct flame or microwave it. It gets funky and burns easily.
Once the chocolate is nice and loose, test it with whatever you're stirring it with to see if it's loose enough to drizzle. Now you're ready! Leave the pan boiling on very low for now.
Leave the chocolate in the pan and with a pot holder, lift the pan out of the water and with your spatula (or whatever you're stirring with) out with a good amount of chocolate on it and let it drizzle all over the popcorn and nuts. Continue this on all the pans with popcorn and then put them in the refrigerator to set up. DO NOT worry about using all the chocolate, we'll be doing this in batches so not to have it all clumpy.
Once the first round of drizzled popcorn is 'set', take it out, one pan at a time from the 'fridge and "fluff" it up a bit, continue until all chocolate is gone. Let it set up again.
Take it out, put it in bowls and munch away!
Great for parties or TV snacking.
This makes a lot of popcorn so store it in bags in a cool, dry place to prevent melting. If it's too warm, you can store it in the 'fridge.
Variations:Use Milk, white chocolate or butterscotch flavored chips.
Mix and match chocolate flavors!
Use any kind of nut you like, including seeds (sunflower, pumpkin).
The only thing limiting you is your imagination!
![[Image: PancakeBunny.jpg]](http://www.twitchinkitten.com/myphotos/PancakeBunny.jpg)
I have no idea what you're talking about so here's a bunny with a pancake on it's head