Chocolate caramel popcorn

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

We're in love with this beautiful pairing of caramel and chocolate, in a crunchy decadent popcorn snack.

Ingredients

2 cups sugar

1 cup water

½ teaspoon sea salt

10 cups popped popcorn

14 ounces good-quality dark chocolate, coarsely chopped and melted

½ teaspoon sea salt

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Preparation

Spread popcorn evenly on parchment-lined baking sheet. Set aside.

For caramel sauce. Making caramel sauce with sugar and water can be tricky. Make sure to use a large heavy-bottom skillet. Heat the skillet over medium heat; add sugar and water and stir just to dissolve sugar. Then leave it be and watch the sugar turn golden brown, about 10 minutes or less. Do not stir; stirring the sugar causes recrystallization and clumps to form. You can swirl the skillet to ensure even browning. Remove from heat; pour evenly over popcorn. Sprinkle with salt. Let cool completely.

Drizzle melted chocolate over popcorn and let cool until hardened. Store in airtight container at room temperature for 2 weeks.  

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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