Chocolate popcorn

I made this last night and it was fantastic. With butter rather than sunflower oil it would be even better, though no longer suitable as a vegan recipe.

Chocolate popcorn

75 g of popping corn
Servings:	Servings: 6 - Makes 2 litres of popcorn
Calories per serving:	101
Ready in:	15 minutes
Prep. time:	10 minutes
Cook time:	5 minutes
Difficulty:
Recipe author:	Chef
First published:	20th January 2013

Best recipe review Makes my teeth itch! 4/5 Rather have garlic popcorn anyday. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 75 g popping corn
• 2 tablespoons sunflower oil
• 1 tablespoon of unsweetened cocoa powder
• 2 tablespoons of muscovado sugar. Brown sugar or even granulated sugar would do at a push.
• Good pinch of salt

Method

1. Ideally with a coffee grinder or a small food processor, turn the sugar, cocoa powder and salt to a fine powder.
2. On a high heat, heat the oil in a large pan
3. When the oil is hot (but not smoking) add just a few kernels of popping corn and close the lid
4. When they pop, your oil is ready, tip the rest of the popping corn into the oil and quickly close the lid
5. Holding the lid with oven gloves, shimmy the pan so the corn will be covered with the oil
6. When all of the activity has ceased, remove the lid and pour into a large bowl or lidded container.
7. Sprinkle in the chocolate powder and sugar, cover and and shake well to mix.
8. Serve

Variations

Go to our popcorn recipes page

Suppliers

Not all supermarkets seem to sell popping corn. If you are having a job locating it, most health food shops sell it. Our local Waitrose also stocks popping corn in various sized packets.

See also

• dried corn to popped corn

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