Does anyone have a good recipe for chocolate popcorn? thanks.

NOTE: My Correct Address is in my signature (just remove the spaces).
On 01 Jun 2004 01:00:26 GMT, (Snowfeet1) wrote:

>Does anyone have a good recipe for chocolate popcorn? thanks.

Not while I'm alive, no.

--
Davida Chazan (The Chocolate Lady)
<davidac AT jdc DOT org DOT il>
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~

(Snowfeet1) wrote in message >...
> Does anyone have a good recipe for chocolate popcorn? thanks.


The Boy Scouts sell the best chocolate covered popcorn ever!!! I don't
know if it is available year round though. Check with your local Boy
Scout group.

(Snowfeet1) wrote in message >...
> Does anyone have a good recipe for chocolate popcorn? thanks.


The Boy Scouts sell the best chocolate covered popcorn ever!!! I don't
know if it is available year round though. Check with your local Boy
Scout group.

On 22 Jun 2004 08:42:25 -0700, (B) wrote:

(Snowfeet1) wrote in message >...
>> Does anyone have a good recipe for chocolate popcorn? thanks.
>
>
>The Boy Scouts sell the best chocolate covered popcorn ever!!! I don't
>know if it is available year round though. Check with your local Boy
>Scout group.

Ether temper chocolate and mix it with the popcorn as you like and let
it set. Or don't worry about tempering and just mix it with melted
chocolate and stick it in the fridge. I've done the both. I like the
easy melt and mix & fridge it.

Chocolate Caramel-Nut Popcorn
24 cups popped popcorn
3 cups granulated sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
2/3 cup water
6 tablespoons stick butter or margarine
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons vanilla extract
12 ounces semisweet chocolate chips (2 cups)
1 cup sliced almonds, toasted

Spread popcorn in 2 large, deep roasting pans. Bring sugar, corn
syrups and water to boil in 4-quart saucepan. Add butter and cook, stirring
occasionally, until a candy thermometer registers 300 degrees F to 310
degrees F. When mixture forms hard, brittle threads, it's ready. Remove from
heat. Carefully stir in salt, baking soda and vanilla extract. Because the
candy is very hot, the vanilla extract will spatter and the mixture will
foam. Pour over popcorn and stir to coat. Let cool. Store airtight.

Up to 2 days before giving, break up large chunks, spread coated
popcorn on two cookie sheets. Melt chocolate chips according to package
directions. Drizzle over popcorn and, before chocolate hardens, sprinkle
with almonds. Let stand at room temperature until chocolate hardens. Store
airtight.









Chocolate Cream Popcorn
2 quarts popped corn
1 cup granulated sugar
1/2 cup water
1/3 cup corn syrup
1/4 teaspoon salt
3 tablespoons butter
1/3 cup chocolate pieces
1 teaspoon vanilla extract

Lightly grease large bowl, and place the popped corn in it.

In saucepan, mix sugar, water, corn syrup and salt. Cook over moderate
heat to 240 degrees F on a candy thermometer. Add butter; when it is melted;
add chocolate. Stir in vanilla extract. Slowly pour hot syrup over popped
corn, stirring constantly with two forks. Continue stirring until corn is
coated and syrup loses its gloss. When mixture is cool; store in tightly
covered containers.







"Davida Chazan - The Chocolate Lady" > wrote in
message ...
> NOTE: My Correct Address is in my signature (just remove the spaces).
> On 01 Jun 2004 01:00:26 GMT, (Snowfeet1) wrote:
>
>>Does anyone have a good recipe for chocolate popcorn? thanks.
>
> Not while I'm alive, no.
>
> --
> Davida Chazan (The Chocolate Lady)
> <davidac AT jdc DOT org DOT il>
> ~*~*~*~*~*~
> "What you see before you, my friend, is the result of a lifetime of
> chocolate."
> --Katharine Hepburn (May 12, 1907 - June 29, 2003)
> ~*~*~*~*~*~