Best Triple Chocolate Popcorn Recipes

TRIPLE CHOCOLATE POPCORN

Triple Chocolate Popcorn image

Make and share this Triple Chocolate Popcorn recipe from Food.com.

Provided by Cook4_6

Categories < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 4

Ingredients

20 cups of sweet popped popcorn
1 lb of tempered dark chocolate
1 lb of tempered milk chocolate
1 lb of tempered white chocolate

Steps:

*Do not use microwave popcorn; either purchase already popped corn or pop using the stovetop or popcorn machine.
Spread the sweet popcorn on a large tray.
Carefully melt the dark chocolate in the microwave and drizzle onto the popcorn with a spoon.
Follow the same directions with the milk chocolate and then the white chocolate.
Allow to cool. Break into chunks and store in airtight container.

Nutrition Facts : Calories 646.8, Fat 43.7, SaturatedFat 25, Cholesterol 14, Sodium 74, Carbohydrate 66.5, Fiber 9.5, Sugar 42.2, Protein 11.7

CHOCOLATE TOFFEE POPCORN

Chocolate Toffee Popcorn image

I never developed any skill at the piano. Despite my failings, I persisted for eight ear-shattering years of lessons. Truth be told, I was in it for the snacks -- both of my piano teachers rewarded my terrible playing with treats. Those lessons instilled more than an appreciation of music: a lifelong love of chocolate and toffee popcorn.

Provided by Samantha Seneviratne

Time 1h

Yield 8 to 10 cups

Number Of Ingredients 9

Ingredients

4 teaspoons vegetable oil
6 tablespoons popcorn kernels
1 cup coarsely chopped pecans
8 tablespoons (1 stick) unsalted butter, plus more for the pans
1 cup sugar
1 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon pure vanilla extract
1/2 teaspoon baking soda
12 ounces bittersweet chocolate, finely chopped

Steps:

In a large pot, heat the oil over medium-high heat. When it is hot, add the popcorn kernels and cover the pot. Once the popcorn starts to pop, reduce the heat to medium. Hold the lid on the pot and shake the pot until the popping stops. Transfer the popped popcorn to a large bowl and discard any unpopped kernels. Add the pecans.
Butter two large rimmed baking sheets. In a medium-sized heavy-bottomed pot with a candy thermometer attached, heat the butter, sugar, salt, and 2 tablespoons water over medium heat, swirling the pot occasionally, until the butter has melted. Cook the mixture until the candy thermometer reads 300 degrees F. Then remove the pot from the heat and quickly stir in the vanilla. Be careful; it will spatter a bit. Stir in the baking soda.
Carefully pour the mixture over the popcorn, and immediately stir the popcorn well to coat it in the warm toffee. Spread the coated popcorn out on the prepared baking sheets, and sprinkle with salt. Let the popcorn stand until it is completely cool.
Transfer the chocolate to a double boiler or large heat-proof bowl set over a pot of barely simmering water. Melt the chocolate, stirring it occasionally. Line a rimmed baking sheet with parchment.
Carefully drop a few pieces of popcorn into the melted chocolate and flip it around with two forks. Lift the coated popcorn out, tap it against the side of the bowl to remove any excess chocolate, and transfer it to the parchment lined baking sheet. Repeat with half of the remaining popcorn. Transfer the chocolate-dipped popcorn to the fridge until set, about 20 minutes. Extra chocolate can be cooled, wrapped in plastic, and used again.
When the chocolate popcorn has set, toss it with the plain toffee popcorn in a large bowl, and serve. Store in an airtight container in the fridge for up to 2 days.