Zebra Kettle Corn
Black & White and Sweet All Over
What do zebras have to do with México?
Nothing really — but popcorn does.
This is not Spider Woman’s momochitl, but believe me, it is fit for the gods. Bathed in rich caramel and drizzled in decadent black and white chocolate, this zebra kettle corn concoction is destined to become a family favorite!
Servings
15
Ready In:
1hr 30min
Good For:
Dessert
Ingredients:
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.
Enjoy!
