by coffeefoodwritergirl
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my 63 recipes »
coffeefoodwritergirl's Notes:
Expand1-14 ounce package caramels Ask a question about this ingredient
2 tablespoons heavy cream Ask a question about this ingredient
8 ounces dark chocolate (60% or above) Ask a question about this ingredient
10 cups popped popcorn (I like heirloom popcorns or White Cat Corn – hull very tender – I also like to pop corn in grape seed oil – reaches a very high temp. and is light and almost flavorless) Ask a question about this ingredient
3 tablespoons unsalted butter - melted Ask a question about this ingredient
More butter for buttering baking sheet Ask a question about this ingredient
1/4 teaspoon sea salt for popcorn Ask a question about this ingredient
1/8 teaspoon sea salt for caramel Ask a question about this ingredient
more sea salt or fluer de sel for sprinkling on top Ask a question about this ingredient
Melt caramels, heavy cream and 1/8 tsp. sea salt over medium low heat.
Ask a question about this stepMelt dark chocolate over double boiler or bowl set over pan of simmering water.
Ask a question about this stepPlace a sheet of wax or parchment paper on a baking sheet and butter it. Place popcorn on top in a thin layer.
Ask a question about this stepDrizzle popcorn with the melted butter and sprinkle with ¼ tsp. sea salt.
Ask a question about this stepDrizzle on melted chocolate and then drizzle on warm caramel. Sprinkle with more sea salt.
Ask a question about this stepLet cool slightly then remove to small individual plates, shaping small mounds on each and then let cool further. Can be enjoyed warm and gooey or cooled completely...
Ask a question about this stepEnjoy!
Ask a question about this step
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
