Every year, during the Christmas season, we have a tradition of watching “White Christmas“ as a family while eating popcorn. Yes, the same movie every year until we can all sing ALL the songs and say half the lines ad nauseam. Yet, we would not have it any other way.
When it comes to munching on popcorn, we are not talking about plain air popped popcorn either. Although, it starts out that way, does that redeem me? We are however talking about flavored popcorn of all kinds. My favorite is this caramel double chocolate popcorn better known as zebra popcorn.
For years, we bought our various popcorn flavors at either Trader Joe’s or Costco, until we decided it would add to our holiday fun to make our own. This recipe is our effort to create a copycat recipe of zebra popcorn and I believe we came very close. I think you will too. Either way, this popcorn is delicious.
Food purists beware: there is absolutely nothing healthy about this recipe except for the fact that I used non-GMO organic popcorn which – as I type this – seems so utterly ridiculous. Organic popcorn smothered in caramel and chocolate? Human beings can be so peculiar sometimes can’t they? On a positive note, in my family, it is a once-per-year event and that is it…that does not make zebra popcorn any healthier but it makes me feel better to say it since I most of the time, I too belong to the food purist category (although apparently, it is not always obvious).
Caramel Double Chocolate Popcorn
Pop the popcorn. I use an air popper but you can probably use any popcorn maker. You should have about 10 cups of fresh popped popcorn.
Pour it into a large bowl.
Pre-heat your oven to 300 degrees Fahrenheit.
In a medium saucepan, place the butter, corn syrup, and brown sugar. Mix with a whisk until well combined.
Place on your pan on the stovetop on medium-high heat and bring the content to a boil. Boil a couple minutes before removing the pan from the stovetop.
Add the salt, baking soda, and vanilla extract, mix with a whisk until smooth.
Drizzle over your prepared popped corn and mix to coat.
Pour onto a parchment covered cookie sheet (I prefer to use a Silpat mat).
Bake for 30 minutes.
Remove from the oven and set aside.
Melt the semi-sweet chocolate chips in a double boiler. Mix with a whisk until smooth and then drizzle over the popcorn.
Repeat the step above with the white chocolate chips.
Let the chocolate set before eating (I place my cookie sheet in the freezer for about 10 to 15 minutes).
Makes about 10 to 12 cups.