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    Black and White Popcorn

    clock-icon70 minutes
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    Author
    Pixicook editorial team

    A delicious blend of sweet and salty flavors, this popcorn is perfect for movie nights or as a special treat.

    Ingredients for Black and White Popcorn

    units in
    USchevron
    units in
    USchevron
    serves
    5 peoplechevron
    serves
    5 peoplechevron

    Unpopped Popcorn

    cups

    Substitute chevron-down

    Unsalted Butter, melted and browned

    tablespoons

    Substitute chevron-down

    Dark Brown Sugar

    tablespoons

    Substitute chevron-down

    Unsweetened Cocoa Powder, sifted

    tablespoons

    Substitute chevron-down

    Sea Salt

    teaspoons

    Substitute chevron-down

    Baking Soda

    teaspoons

    Substitute chevron-down

    Finely Chopped Chocolate

    0 oz

    Substitute chevron-down

    How to Make Black and White Popcorn

    1. Pop the popcorn and preheat the oven

    Pop the popcorn using a popcorn popper or your stove. Once popped, divide the popcorn into two large bowls. Preheat your oven to 250°F (120°C) and line a sheet pan with parchment paper.

    2. Melt and brown the butter

    Melt the unsalted butter in a saucepan over medium heat until it bubbles and froths, allowing the milk solids to caramelize and turn golden-brown. Pour two tablespoons of the browned butter into a small bowl and set aside.

    3. Make the chocolate coating

    Add the dark brown sugar, cocoa powder, sea salt, and baking soda to the remaining browned butter in the saucepan. Whisk continuously for about a minute until the sugar has dissolved and the mixture is smooth.

    4. Bake the chocolate popcorn

    Pour the chocolate mixture over one bowl of popcorn, ensuring it is well-coated. Transfer to the prepared sheet pan and bake for 30 to 40 minutes, stirring occasionally.

    5. Season the plain popcorn

    Sprinkle the reserved brown butter over the plain popcorn and season with additional sea salt to taste. Mix well.

    6. Combine chocolate and plain popcorn

    Once the chocolate popcorn has cooled, stir in the finely chopped chocolate. Then combine the chocolate popcorn with the seasoned plain popcorn, mixing thoroughly.

    Pitfalls and tips

    Tempering Technique

    Temper the chocolate for a glossy finish, which helps prevent blooming and gives a professional sheen.

    Choosing Chocolate

    Use good quality dark and white chocolate with a higher cocoa butter content for smooth melting and even coating.

    Salt and Sweet

    Balance the sweet chocolate with lightly salted popcorn. Use flaky sea salt for a subtle crunch and luxurious flavor.

    Kernel Selection

    Start with high-quality popcorn kernels. Look for varieties specifically labeled as 'gourmet' or 'heirloom' for plump, fluffy popped corn.

    Proper Cooling

    Let the coated popcorn set at room temperature in a single layer for optimal texture. Avoid refrigeration to prevent sogginess.


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