|
||||||||||
 |
||||||||||
| White Chocolate Popcorn |
Paramount Crystals are used to thin melted chocolate when it is thicker than desired. The crystals area a pure shortening that don't have any taste as would regular shortening. They are available at cake decorating stores. |
|||||||||
 |
This sweet stuff is addictive. It’s just
natural popcorn, white chocolate, my one little ingredient exception, and
salt. What you need: One bag of natural microwave popcorn Here’s what you do: 1) Pop the corn according to your microwave – it’s important to use natural popcorn because the chocolate will have trouble sticking to buttery corn. Shake your kernels to the bottom of the bag, and take corn by handfuls out of bag and place in bowl. This is important because you want to avoid coating uncooked kernels in the chocolate as much as possible. 2) In a microwave safe bowl, melt your chocolate on 50 percent power. Just a tip, your chocolate should not look melted but when stirred, it becomes creamy. At this point, add the Paramount Crystals. This thins out the chocolate so it coats the corn easier. 3) Pour the chocolate a little at a time over the popped corn, stirring constantly. Once completely and evenly coated, pour the entire mixture out onto a cookie sheet lined with wax paper. Sprinkle with salt to taste and allow to set-up before breaking apart into pieces. If you’re in a hurry, you can pop the tray into the freezer for a few minutes. 4) Enjoy! As for storage tips, mine doesn’t usually last long, but once
completely set-up, it can be kept in a tin, bag, etc. |
|||||||||