Zebra Kettle Corn
Black & White and Sweet All Over
What do zebras have to do with México?
Nothing really — but popcorn does.
1/2 cup plus 2 tablespoons un-popped popcorn kernels or 17 cups popped corn
1/2 cup butter (1 stick)
1 1/4 cups brown sugar
1/2 cup corn syrup
1/2 teaspoon salt
1/2 teaspoon pure Mexican vanilla
1/2 teaspoon baking soda
1/3 cup semi-sweet chocolate chips
3 tablespoons white chocolate chips
Let’s Get Poppin’…
- Preheat oven to 200 degrees.
- Prepare popcorn using preferred method.
- After popping the corn, remove all un-popped kernels. Place popped corn in an extra large bowl. Set out two cookie sheets and line each with parchment paper.
- In a saucepan, combine salt, butter, brown sugar and corn syrup. Over medium high heat, melt ingredients and bring to a rolling boil while stirring. Continue cooking at a rolling boil, stirring constantly for 5 minutes. Remove from heat. Add vanilla and stir. Add baking soda.
- Thoroughly stir ingredients and pour over popcorn. Stir, thoroughly coating the popcorn.
- Lay out popcorn on cookie sheets. Place a piece of parchment paper on top and press popcorn flat. Remove top parchment sheet.
- Bake for one hour, flipping popcorn over with a spatula every 15 minutes.
- Remove popcorn from oven and let cool.
- Place semi-sweet chips in microwave-safe bowl. Microwave on high for 30 seconds. Remove from microwave and stir. Repeat process until chocolate is completely melted. Using a fork, drizzle chocolate over popcorn.
- White chocolate can scorch more easily than semi sweet chocolate, so heat in microwave for 20 seconds at a time until melted. Drizzle white chocolate over popcorn.
- Store in a sealed container.