White chocolate and pistachio popcorn

White chocolate and pistachio popcorn

By
From
Treats
Makes
300 g
Photographer
Danielle Wood

I first made this popcorn for a New Year’s Eve party, and I can report that it was polished off well before midnight! The combination is salty, sweet and unexpected for popcorn. Package it up in pistachio-green paper cones and pretty bags, or show it off in a big jar.

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
60g popcorn kernels
200g white chocolate, finely chopped
50g pistachio nuts, roughly chopped
1/2 teaspoon sea salt

Method

  1. Line 2 baking trays with baking paper.
  2. Heat the oil in a large saucepan with a lid over a medium heat. Add the popcorn kernels and continue to heat, shaking the pan occasionally to ensure nothing sticks, for 5 minutes, or until all of the popcorn has popped. Transfer it to the prepared trays.
  3. Next, heat the chocolate in a glass bowl over a saucepan of simmering water, ensuring that the water doesn’t touch the bottom of the bowl. Stir until the chocolate is almost melted, then remove the pan from the heat. Remove the glass bowl from the saucepan to ensure that the chocolate doesn’t become overheated, and continue to stir the chocolate until it has completely melted. Allow the chocolate to cool slightly before drizzling it over the popcorn. Then, sprinkle the pistachios and salt over the top.
  4. Chill your popcorn creation in the fridge until the chocolate has fully set, then break up any bits of stuck-together popcorn and portion it into bags, or store in an airtight jar or tin. You can store it for up to 3 days, but it is best eaten fresh.
Tags:
Treats
April
Carter
gift
handmade
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