Chocolate salted popcorn

Chocolate salted popcorn

By
From
Scandinavian Christmas
Makes
450 g
Photographer
Lars Ranek

I started making this when my children were small. Over the years, I have learned to make a double portion every time, because a lot of it is eaten before it ever leaves the kitchen…

Ingredients

Quantity Ingredient
2 tablespoons corn oil
150g popcorn kernels
salt
500g tempered chocolate, to cover, (see note)

Method

  1. Heat the oil in a large pot and add the popcorn. Cover with a lid and reduce the heat. Wait for the kernels to pop; when the pot goes silent, they are done. Uncover, pour the popcorn into a large bowl and sprinkle with salt, then leave to cool.
  2. When cool, mix in the tempered chocolate and put on a tray lined with baking parchment. Leave to set for about 30 minutes.
  3. Break into pieces. Use them to fill cellophane bags, tied with coloured ribbon, or serve in bowls at a party.

Tempered chocolate

  • You will need a sugar thermometer. Melt two-thirds of the chocolate in a bowl over a pan of simmering water (the bowl must not touch the water). When it has reached 50°C, add the rest of the chocolate. Mix well until melted. Gently heat until it reaches 31°C. Now it is ready to use.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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