Thursday, February 6, 2014

Mocha Popcorn

I'm continuing the theme of popcorn posts with my sturdy Back to Basics Popcorn Popper. Food Network magazine released a mini recipe book of 50 different popcorn recipes. My last posting was Chocolate & Peanut Butter Corn. That recipe used a honey-based sauce and opened up an idea for a new recipe. Co-worker Mercedes challenged me to make a coffee-flavored popcorn. I could not think of a way to get that flavor on the popcorn without soaking it. Since chocolate is awesome, I used it in the sauce, so I present to you Mocha Corn.

Mocha Corn Heat 1 cup honey, 3/4 cup sugar, 1/2 cup instant coffee powder, and 1 cup cocoa powder over medium heat, stirring, until the sugar dissolves, about 5 minutes. Bring to a boil then remove from heat. Add 1 teaspoon of salt. Pour over 16 cups hot popcorn and toss. Spread on baking sheets and let cool. 

Since the first time I used this sauce, I learned that the popcorn will soften because of the honey pulls the moisture from the air. This makes the popcorn soften. To dry out the popcorn, simply lay it out on a cookie sheet in an oven set at 200° for about 5 - 10 minutes. You are trying to dry out the popcorn. Watch the food so it doesn't burn. Take it out and let it cool.

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