I grew up across the street from Terrell. Well, she moved across the street while we were in elementary school, but we were growing up together long before that and continued to, only then we could walk out to our front lawns at 7:30am to see what each other were wearing in order to properly execute a surprise “twin day.”
We rode bikes together, we sang songs and choreographed dances, we listened to the radio all afternoon with her Talk Girl tape recorder at the ready just in case Spice girls’ Wannabe came on, and when it did come on, and we did record it, we listened to that song over and over. We did all the things kids do, and have all the stories to prove it. We even got sent to the principal’s office together, but that’s a story for a different day (we deserved it).
Yes, I’ve known Terrell a long time. She’s one of those friends who know all of your stories and so doesn’t require much explaining when you recount the new ones. She’s an incredible lady–a boss business woman, a great wife, a hilarious story teller, and sports a truly kind heart. She can swing a mean golf club too.
I loved being able to send Terrell this chocolate drizzled kettle corn because like her, I love it so dang much. I found this brand at my local grocery store, ate it in one sitting, and then made it for myself the next day. Something about the dark chocolate, the crunchy popcorn, and the salty-sweet combination of it all is what my taste-buds crave 100% of the time.
The best part about it is it couldn’t be easier.
Gather ingredients: popcorn (white kernel only! I hope I convinced you with my gift guide…), oil, sugar, salt, chocolate chips and not pictured, half and half. No hidden ingredients here!
Begin by popping your pop corn. This works exactly how I always pop my stove-top popcorn, except you add 3 tablespoons of sugar to the oil and unstopped kernels. Add about 1/4 cup of oil to a medium sauce pan with a tight-fitting lid, add 1/2 cup of kernels, or enough to where there is no “excess oil,” and then add the sugar on top of the kernels.
Place the lid on the pot and turn heat to medium low. Once kernels begin to pop, gently shake the pot back and forth, allowing the unstopped kernels to fall to the bottom and the popped popcorn to rise to the top. This will also help shake that sugar around.
Once popped, divide the popcorn onto two baking sheets. Make it in as even a layer as you can. Sprinkle well with salt while the popcorn is still warm.
Meanwhile, set up a double boiler by adding about an inch of water into a sauce pan and placing a bowl on top. Add the chocolate chips to the bowl and bring to a boil, slowly mixing the chocolate chips until smooth and melted.
Once melted, begin slowly adding just the tiniest bit of half-and-half to the chocolate, mixing constantly, until the chocolate is the consistency that it can easily be drizzled.
Using a spoon or a fork (or a pastry bag if you’re fancy!), drizzle the chocolate over the popcorn until it is well covered. I didn’t end up using all of my chocolate, but if you like yours extra chocolate-y, adjust accordingly.
Taste the popcorn and add a little more salt if necessary. I was really going for that salty-sweet kettle corn thing so I added a little more salt to the melted chocolate. Let the popcorn sit until the chocolate has hardened, about 30 minutes. Store in an airtight container.
I packaged mine up in a holiday-themed cookie tin that was lined with parchment paper, and sent it along to Houston to Terrell and her husband Will. It’s perfect for the holidays because you can make a huge batch, package it up into individual cellophane bags, and give it to any and everyone!
I also kept a little for myself, because it’s so good and I can’t help myself. Hey, it’s a fairly healthy sweet snack, considering! Right?
Here’s the recipe.
Chocolate Drizzle Salted Kettle Corn
- 1/4 cup oil
- 1/2 cup white kernel popcorn (this is not an exact science, as I’ve never actually measured my popcorn when making it, but I figure this is a close estimation)
- 1/2 cup chocolate chips
- 1/4 cup half and half
- 3 tablespoons sugar
- Sea Salt
- In a medium sized pot with a tightly fitting lid, add the oil, and the popcorn. Sprinkle sugar on top. Place lid on the pot and place over medium-low heat. Once popcorn begins to pop, gently shake the pot back and forth. If your pot is small and the popcorn begins to push the lid up, just pour out some of the popped popcorn and return to the heat. Continue popping until you can count 5 seconds between popping sounds. Sprinkle with sea salt while still warm. Spread popped kettle corn out in an even layer between two baking sheets. Set aside.
- Set up a double boiler by adding an inch of water to a sauce pan and placing a bowl on top. Add chocolate chips to the bowl, and stirring gently, melt the chocolate chips completely. Add the half and half, a tablespoon at a time, until it is a smooth consistency and easily drizzle-able. You probably won’t use all of the half and half.
- Using a spoon or a fork, drizzle the chocolate all over the kettle corn. Let harden, about 30 minutes. Store in an air-tight container.