Popcorn Week: Vanilla Caramel Dark Chocolate Pomegranate Popcorn
Yesterday, I announced the uber gloriousness that is Popcorn Week. In honor of the upcoming Oscars, we'll be featuring four recipes this week and this weekend, you'll have a chance to vote for your favorite on our Facebook page..
Our first recipe (Butter & Olive Oil) was pretty basic, but today's is a yummy mouthful: VANILLA CARAMEL DARK CHOCOLATE POMEGRANATE POPCORN
It sounds complicated, but it's delectably simple, very sweet, and very nom. Here's what you'll need.
Ingredients (per 3 cups of popcorn)
- 3 cups base popcorn (anniemade's recipe or you could use airpopped, etc.)
- 8 oz dark chocolate bar, broken into small pieces
- 1 tsp shortening
- 1/2 cup Salted Caramel Sauce from Trader Joe's or Ice Cream Caramel Sauce with a dash of sea salt mixed in
- 2 tsp of vanilla extract
- 1/2 cup fresh pomegranate seeds
Make your base popcorn and lay it out on a nonstick baking sheet covered in wax paper. In a bowl, combine your dark chocolate and shortening and microwave for about 90 seconds or until chocolate is liquidly melty. The shortening, when mixed into the chocolate, helps it keep its drizzliness which you'll need in the next step.
Using a spoon and a potholder to hold the hot bowl of chocolate, drizzle your popcorn generously with the melted chocolate.
Next, microwave your salted caramel sauce for about 10-15 seconds or until very pliable. At this point, add your vanilla extract and stir with a spoon until well combined. As you did with the chocolate, drizzle the caramel mixture over the popcorn.
Lastly, for the most beautiful and sassily sweet touch, sprinkle your pomegranate seeds over the entire mixture.
Keeping the wax paper beneath, place the popcorn in your fridge for the chocolate to harden. Serve an hour or more later by breaking the popcorn into easy to eat chunks.
Be warned... this stuff is pretty addicting.