Try this Valentine's Day popcorn recipe!
Recipe by Mimi Council.
Pink Himalayan Sea Salt White Chocolate Popcorn
Makes 12 Cups
142 grams (heaping 1/2 cup) organic popcorn kernels
57 grams (1/4 cup) organic coconut oil
6 ounces (1 cup) organic white chocolate, finely chopped
1/4 teaspoon ColorKitchen Pink Food Dye (find here)
1/2 teaspoon Pink Himalayan Sea Salt
Method In a large pot add coconut oil and 3 corn kernels, cover with a lid and put over medium/high heat. Once one or all kernels have popped, remove popped kernels and add all remaining corn kernels and cover with a lid.
Once kernels start to pop, shake the pot frequently so the popped kernels can rise to the top and the remaining kernels will sink to the bottom to pop.
When popping slows to 1 second between pops, remove pot from heat and remove lid.
Allow popcorn to cool in the pot before beginning next step. Line a baking sheet with parchment paper, set aside.
In a double boiler, add all of the white chocolate and melt until completely melted. Remove from heat.
Add in pink food coloring to the melted white chocolate, (if you want a more bright pink just double or triple the amount of food coloring). Stir to combine completely until you have the desired pink color you like.
Add in the Pink Himalayan Sea Salt to the white chocolate and stir to combine completely.
Pour the pink white chocolate over top of the popcorn, then cover with the lid and shake it to coat it completely.
Pour the popcorn onto the baking sheet and spread it out. Let the chocolate harden completely before packaging or serving. I let it sit overnight, then it’s good to go.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!