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Hi I’m Betty welcome to Betty’s Kitchen. We made caramel popcorn the other day and today we’re making chocolate popcorn. So it’s going to be made in a very same way except I'm going to add some coco to it. Now, I want you to see it made. So we’re starting out with some popcorn that Rick did it down in the movie theater. Now you can use microwave popcorn. That’ll be just fine.
What we’re concentrating on is the topping so we’re going to make a chop that topping we’ll start with ½ stick of butter and butter melted it you can use it either melted or you can have it soften and ready to go, then your milk. You need 2 tablespoons of milk and I’m using skim milk so just it would not matter and then you need some light brown sugar. I need 1 cup of Vermouth pack light brown sugar and next will be our coco makes this nut some chocolate and I need 2 tablespoons of coco and this is cooking chocolate or cooking coco, it is not coco mix for hot coco. It’s not sugar down or with creamer and that and it’s pure coco and then I need ½ teaspoon of vanilla and nothing will tell with this vanilla but this is ½ teaspoon of vanilla.
And that’s all of the ingredients that I have sitting on here then I’m going to need to cook right now. So I’m mixing this together, make a nice chocolate-chocolaty mixture, you can go back and look at our previous video of where we were down in the movie theater making the pop corn down there, we did it with the old fashioned looking but not really old fashioned popcorn popper but as I said you can definitely use microwave popcorn or you bit on top of the stove, how you normally make this popcorn but you stir this around for the topping bring this over to the stove caramel stove and you’ll be bringing this up to a boil but I’m going to watch but this comes up to a boil because it was very solid even though I had milk and melted butter in there, it’s really seem like it was very liquid at all but when you put heat to it, it’s going to boil and bubble up so let me turn this up just a little bit more and once I first see it fully boiling that’s when I will start measuring the time.
So I have a timer or I can look at the second hand of my watch and it just needs to cook for 1 minute but it has to be a full growling boil so I want to show you what that is, we’re almost there I see some little bubbles around the edges it doesn’t take long to hit the boil almost there. That’s when I’m going to start the time and I’m going to turn this down a little bit so it doesn’t over boil and I’ll stir so I’ll be back after one minute.
This is boiled for exactly 1 minute so I need to turn it off get it off the stove and bring it over here into a pad and then immediately I need to add in ¼ teaspoon of baking soda and you’ll notice a dramatic change see what it looks like now, it’s very dark and bubbly when I add this in and stir it it’s going to change it’s consistency quite a bit and the color will change it will lighten up and it will get all puffy but that’s what you expect so you don’t get worried it’s doing just fine. What I need to do is to kind of keep an eye on this and I want to keep it moving because it can set up on it if you don’t but over here I have buttered my large bowl and buttered spoon actually used some spray and cooking oil and I’m going to put some of the popcorn in here actually I can just pour that easier I think than trying to spoon it in but I’ll just start with that much of it and by the way you should remove your unpopped curls and this is beginning to look it once to be used so I’m going to just pour it down over the top just drizzle it along in there and probably not put all of it in yet, let’s stir around.
So it should not stick to the spoon because of having oil to the spoon but it should stick to the popcorn. So we’re going to have a nice mixture of chocolate and popcorn. So just keep going with that and I think we’ll use a little more popcorn not too much and then pour the rest of that mixture in before it hardens up, it will harden quickly so I need to be prepared to move very quickly as you are doing this.
And there we go it’s a little bit left in there to leak which we always take advantage of so let’s set that aside and we’re going to my shop it popcorn and some always is in the floor so don’t’ pick anything about that if it happens what we’re going to do at this point is try to get as much of this coated as possible and if there are places that don’t get coated that well that’s all right but we’d like for it to hang together as much as possible. So the more stirring you can do it’s very hot so you don’t really want to attach it with your hands to much that burns but when you get in about like this that’s probably good enough. So you’re going to take it from here and place it on wax paper. So just use a tray like this and have some wax paper on it and if you have this bowl oiled then this will slide out very easily and you need just put it on your tray. Now we’ll let it cool and as it cools you’ll find that your popcorn will be sticking together in, it went over the edge. Glued together by the chocolate and then when it’s completely cool we’ll break it apart and we will serve it in little bowls like this.
We put them in little bowls like this and to store it for a longer time you can put it in the air tight containers so you can put it in some cup of canister with the screw on lead or you can put in a Ziploc bag and save it until you need it for a movie party or maybe a football game party something like that. I think you will enjoy it.