You may also like
Categories:Viewed: 7 - Published at: 5 years ago
Ingredients
- 13 cups Popcorn Kernels
- 1 cup Granulated Sugar
- 3 Tablespoons Unsalted Butter
- 3 Tablespoons Milk
- 1/4 teaspoons Salt
- 1/4 teaspoons Peppermint Extract
- 10 drops Green Food Colouring, Optional
- 1/2 cups Semi-Sweet Chocolate Chips
Method
- Pop popcorn kernels however you like; I used an air popper because its quick.
- Preheat oven to 300 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a medium saucepan, place sugar, butter, milk and salt.
- Heat over medium heat, stirring constantly with a silicone spatula, until butter melts and mixture comes to a rolling boil.
- Boil, stirring constantly, for 1 minute and then remove from heat.
- Stir in peppermint extract and food colouring, if using.
- Pour mixture over popcorn and stir popcorn with the silicone spatula, or a wooden spoon, until evenly coated.
- You need to do this quickly before sugar mixture cools off too much.
- Spread popcorn onto prepared baking sheets.
- Bake for 1215 minutes until popcorn is dry and crunchy.
- Remove from the oven and let it cool completely.
- Melt chocolate in a microwave safe dish, at 50% power for 23 minutes, stirring every 30 seconds until completely melted.
- Drizzle over popcorn.
- Allow chocolate to set before storing popcorn in an airtight container at room temperature.
