HOW TO MAKE ZEBRA POPCORN RECIPES

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ZEBRA POPCORN RECIPE - RECIPES.NET



Zebra Popcorn Recipe - Recipes.net image

Spice up your usual movie snack and savor a chocolatey twist in this zebra popcorn. Each bite has drizzles of white and dark chocolate.

Provided by Roman

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 15

Number Of Ingredients 8

15 cups (from ½ cup kernels) popcorn
½ tsp salt
1 cup butter
2 cups packed brown sugar
½ cup light corn syrup
½ tsp baking soda
1½ cups melted white chocolate chips
1½ cups melted dark chocolate chips

Steps:

  • Preheat the oven to 250 degrees F. Place the popcorn into 2 13x9-inch pans. Make sure to remove all the unpopped kernels.
  • In a large saucepan, combine the salt, butter, brown sugar, and corn syrup. Bring to a rolling boil, stirring frequently, over medium-high heat. Boil this mixture hard for 5 minutes. Then remove the pan from the heat and mix in the baking soda; the mixture will foam up, so be prepared.
  • Immediately pour this mixture over the popped corn. Mix thoroughly with a large spoon.
  • Bake 2 pans full of caramel corn for 60 minutes, stirring every 15 minutes until the corn is glazed and crisp. Cool completely on wire racks, stirring occasionally.
  • Spread the corn out onto 2 15x10-inch pans. Drizzle with the melted white and dark chocolate chips, then let stand until set. Serve and enjoy.

Nutrition Facts : Calories 480.00kcal, CarbohydrateContent 64.00g, CholesterolContent 4.00mg, FatContent 24.00g, FiberContent 2.00g, ProteinContent 4.00g, SaturatedFatContent 11.00g, ServingSize 15.00 , SodiumContent 302.00mg, SugarContent 50.00g, UnsaturatedFatContent 8.00g

PERFECT POPCORN - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Perfect Popcorn - Recipes and cooking tips - BBC Good Food image

How to make perfect, home-made popcorn for those cosy nights.

Provided by EOBG

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield Makes 1 big bowl

Steps:

  • Heat the oil in a 3-quart saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt.
  • Put 3 or 4 popcorn kernels into the oil and cover the pan.
  • When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
  • Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl. With this technique, nearly all of the kernels pop, and nothing burns.
  • If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan. Note that if you let the butter get just a little bit brown, it will add an even more intense, buttery flavor to the butter and to your popcorn. (Here's more info on how to brown butter.) Just drizzle the melted butter over the popcorn and toss to distribute.
  • Add salt to taste

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