Wednesday, June 6, 2012
Snickerdoodle Popcorn with White Chocolate Drizzle
Snickerdoodle Popcorn with White Chocolate Drizzle
3 Tablespoons canola oil
1/3 cup fresh popcorn kernels
4 tablespoons melted butter
1/4 cup granulated sugar
1 tablespoon Cinnamon
3/4 cup white chocolate chips
2-3 tablespoons heavy cream
Heat oil in Dutch oven or large pot over medium heat. When hot,
add 1 popcorn kernel to test if hot enough, once kernel pops add
remaining kernels and close pot with lid. Cook until popping stops
about 1- 1 1/2 minutes. Transfer to a large bowl and drizzle with
melted butter. Stir to coat all pieces. Place sugar and cinnamon in
a small bowl and stir to combine, sprinkle over buttered popcorn,
stirring to coat all pieces. Pour onto a parchment or silpat lined
baking sheet.
Melt chocolate chips and heavy cream in double boiler until melted
and smooth. Drizzle over popcorn and let harden, about 20-30 minutes.
Transfer to bags or little popcorn boxes
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