Making homemade sweet popcorn is super easy and fun. Holding the lid down as the hard little kernels loudly pop and bash against the sides of the saucepan never gets old. There is an endless amount of spices you could add, but in this recipe I’ve gone for something a little different. My Chocolate and Clementine Popcorn are crunchy clusters of caramel popcorn, with cocoa nibs, roasted hazelnuts, clementine zest and lashings of dark chocolate.
Once they’ve set, grab some bowls and some buddies and make for the sofa, you’re in for a cozy few hours with a movie!
I love the way the caramel makes bigger clusters. It also holds in place those tasty little roasted hazelnuts and cocoa nibs.
Clementine zest works wonderfully with the dark chocolate and makes it pretty festive!
I think it makes a perfect snack to munch in front of all those Christmas movies. I plan to make these again to watch our favourite, The Grinch. Bring it on!
For my Chocolate and Clementine Popcorn, you will need:
For the popcorn:
- 2 tablespoons coconut oil
- ⅓ cup popcorn kernels
For the caramel:
- 125g butter
- 125g caster sugar
- 2tbsp honey
- 15g cocoa nibs
- 30g hazelnuts
- 200g 70% chocolate
- Zest of 3 clementines
Making the popcorn
Heat the coconut oil in a large saucepan. Once the oil is hot add a couple of popcorn kernels and place on the lid. Once they pop you know the oil is hot enough.
Add the rest of the kernels and replace the lid. Keep shaking the saucepan gently. Once the corn stops popping remove it from the heat.
You should have a large sauce pan full of fluffy white popcorn.
Tip them onto some parchment paper and pick out the un-popped kernels.
To make the caramel
Place the butter, caster sugar and the honey into a sauce pan and melt the ingredients on a medium heat. Stir for up to 5 minutes with a wooden spoon until the sugar has dissolved fully.
The leave it on a rolling boil for another 5 minutes until it is golden. But do not stir it. Stare at it lots.
Caramel making sounds so simple but can actually add a good 5 years to your age in one afternoon. This recipe is one of the most simple to get right, because it’s ok to stir it. Just be careful not to over heat the caramel because it can burn in moments. You may well smell it first – remove it straight away before it gets bitter.
Once your caramel is a beautiful golden colour pour in the cocoa nibs and roasted chopped hazelnuts and stir them in.
Pour it all over your indecently naked popcorn.
Dressing the popcorn
Dressing the caramel popcorn with the clementine and chocolate is pretty straightforward. Firstly, place the chopped chocolate into a bowl over a pan of simmering water until it has melted.
Meanwhile, grate the clementine zest all over the popcorn. Don’t grate it elsewhere and the sprinkle it on – grate it over the popcorn. That way all those fine sprays of exotic clementine oil will beautifully flavour your popcorn as well as the pretty zest.
Now your chocolate has melted, use a piping bag to coat the popcorn with trails of quality dark chocolate.
There you have it! Homemade chocolate and clementine popcorn. All you have to do is leave it for an hour to set. Then break it up into chunks and grab a couple of bowls.
This is one of those nom nom nom recipes. I hope you enjoy it!