Crispy Caramelized Chocolate Kettle Corn Popcorn

Glossy Caramelizing Glaze

• 5 tablespoons quality popping corn kernels
• 5 tablespoons granulated sugar
• 5 tablespoons neutral cooking oil
• 3 tablespoons filtered water
• 1 tablespoon cocoa powder or cocoa drink mix
• 1 tiny pinch fine sea salt (enhances caramel richness)

Stovetop Caramel Popping

1. 1

   In a deep, heavy saucepan or stovetop kettle popper, combine all ingredients together at once: popping corn, sugar, oil, water, cocoa powder, and the pinch of salt.

2. 2

   Turn heat to medium and stir continuously with a heatproof silicone spatula or wooden spoon. The cocoa sugar syrup will melt, combine, and begin to froth.

3. 3

   Keep stirring rhythmically as water evaporates and the thick chocolate caramel coats every single unpopped kernel (takes about 3 to 4 minutes).

4. 4

   The moment the first kernel pops, immediately clamp the lid on tightly.

5. 5

   Using oven mitts or a folded kitchen towel, hold the lid firmly and shake the pot in small circular motions above the flame every 10 seconds to keep the glaze moving and prevent burning.

6. 6

   Once popping slows to 2 seconds between pops, instantly remove from heat.

Cooling to Glassy Crispness

1. 7

   Dump the hot caramel popcorn immediately onto a wide, parchment-lined baking sheet.

2. 8

   Quickly separate clusters with a spatula so they don't solidify into one giant brick.

3. 9

   Let rest for 3 to 5 minutes: as it cools, the chocolate caramel crystallizes into a delightfully crackling, brittle sugar crust.

4. 10

   Transfer to a serving bowl and enjoy your cozy movie night!