For the first one, I made sweet n spicey popcorn for take-home favors. I was originally going to have a lable on the bag that read, "a star is born" or something. But last minute I found these candies at a craft store, for cakes I think, and they matched her nursery colors perfectly. AND they were marked down from $6.99 to $1.99. So I just glued those to a white bag. Joy LOVED them.
Here is the recipe:
Hot Chocolate Popcorn
Serving Size: Makes approx 10, 1c servings
- 1/2c popcorn divided
- 3 ½ teasp DCD vanilla dusting powder
- ½ TBSP DCD sweet n spicey cocoa rub
- 1 teasp red pepper flakes
- ¼ c vegetable/peanut oil divided
- 2oz DCD dark chocolate baking bar
Tools: Chocolate dippers, 2 paper bags, baking sheet, mesh strainer
Directions: You need to make two batches of popcorn.
First make the sweet batch. In a pan over high heat, add 2 TBSP vegetable/peanut oil and 1/4c of popcorn kernals. Let the popcorn pop. Remove from heat. Dump popcorn into paper bag and sprinkle vanilla dusting powder over it. Close the bag and shake until well coated.
We need to infuse oil for the second batch of popcorn. Heat a small pan on medium heat. Add 2 TBSP vegetable/peanut oil and red pepper flakes. Be sure not to burn – heat for 3-5 min. Once infused, drain oil into medium pan over a mesh strainer to catch the red pepper flakes. Add 1/4c popcorn kernals over high heat and cook popcorn into infused oil.
Once popped, remove pan from heat and dump popcorn into another paper bag. Add sweet n spicy cocoa rub, close bag and shake until well coated. Now combine both batches of popcorn into one bag. Shake gently.
Remove 2c of popcorn and evenly spread onto baking sheet. Melt baking chocolate and drizzle over popcorn with the three-pronged chocolate dipper. Let the popcorn sit for about 25-30 minutes, until the chocolate has hardened. Add chocolate-drizzled popcorn to the remaining popcorn in paper bag and shake gently to combine. Serve.