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.