Extra Crunchy Cocoa-Caramel Corn
4
1 tablespoon coconut oil, or other vegetable oil
½ cup unpopped popcorn kernels
½ cup maple syrup
½ cup sugar
12 ounces butter
1 teaspoon Frangelico, or vanilla extract
¼ teaspoon baking soda
½-1 teaspoon sea salt
1½ teaspoons unsweetened cocoa powder
Heat your oven to 325°F. Line two cookie sheets with parchment paper, and spray with cooking oil.
In a large pot, melt the coconut oil over medium heat. Add three popcorn kernels and cover the pot.
When all three kernels pop, add the rest of the popcorn, cover the pot, and pop the corn, shaking the pot every 30 seconds or so.
When the kernels have stopped popping, empty the popcorn into a large bowl and set aside.
Place the maple syrup and the sugar into a large sauce pan and stir to combine. Heat the mixture over medium high heat until the sugar is melted, stirring occasionally.
Cook the sugars until they are dark, and just starting to smell barely burnt. Stir in the butter and allow it to melt completely. Remove the pan from the heat and immediately stir in the Frangelico, baking soda, cocoa powder, and salt. Stir until the mixture stops bubbling, then pour it over the popcorn. Toss the popcorn while you do this. You might ask someone to help you.
Divide the caramel corn between the two cookie sheets and spread it out as best you can. Bake the popcorn for ½ hour, rotating the cookie sheets once.
Remove the sheets from the oven, and break up the popcorn into a bowl.
For later use, store the caramel corn in an airtight container.
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No. 03 / Winter 2018
From Issue
