DOUBLE DRIZZLE KETTLE CORN
Photo: Tamika Moore/The Birmingham News...dark and white chocolate drizzle!
Makes a lot:)
¼ cup vegetable oil
¾ cups popcorn kernels
3 tablespoons sugar
1 ½ teaspoons Kosher salt
½ cup bittersweet chocolate chips
½ cup white chocolate chips
In a large pot or stock pot with a lid, heat the vegetable oil over medium high heat. Add the popcorn. When the oil begins to hiss, sprinkle the sugar over the kernels. Cover with the lid. When the popping starts, hold the lid with a potholder and shake the pot over the heat until the popping begins to slow down. It goes from popped to burnt very quickly, Remove from the heat; toss with the salt. Line two baking sheets with parchment paper. Spread the popcorn out onto the pans, being careful not to overlap the popped kernels.
Melt the chocolate separately in a heatproof bowl over a double boiler. Stir frequently and keep the heat low because the chocolate will burn easily.
Dip a fork in the chocolate and drizzle it over the popcorn. Do the same with the white chocolate. Allow to set until dry. Break into pieces and store.
Also delicious with toasted, chopped pecan pieces!