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© 2020 Dessert'D Organic Bake Shop

Pink Himalayan Sea Salt White Chocolate Popcorn

Valentine’s Day is almost here! It’s one of my favorite holidays because it’s all about love. Surprising someone you love with something special, something sweet, basically candy… It’s really all a made up holiday can expect of anyone, and I’m totally okay with that. But, it’s also no different than any other day for me as I eat dessert on the regular. And, by regular I mean daily.


But, I know that Valentine’s Day has gotten a reputation for being pink - above anything else. While I don’t always agree with the way we’ve been trained, embedded or told to celebrate holidays with specific colors or decorations - I can’t change what people know and love. So, I wanted to think of something that would fit into the Valentine’s Day theme but also be a little bit different and fun.


I’ve been eating a lot of popcorn lately as a snack. I love all kinds, Kettle Corn, Caramel Corn and White Cheddar (which I haven’t shared my recipe for just yet, but it will come soon). So, I thought I would make a popcorn appropriate for Valentine’s Day. This recipe is really easy and it takes no time at all to pop some corn and drench it in pink white chocolate. This makes a cute Valentine’s Day gift if you package it in small kraft tin bags (like the kind coffee comes in). I’ve linked an option here to what I’m talking about, and similar to what we use at the bake shop. This makes the perfect Valentine's Day gift, especially paired with our Milk Chocolate Valentine's Day Lollipops.






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.