Wednesday, February 29, 2012

Chocolate Peanut Butter Popcorn

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Popcorn is good by itself but even better when it's turned into gourmet heaven. That's exactly what I did to a batch of fresh made on the stove popcorn the other night. Afterwards, the night was complete because what else is there after eating popcorn that's part milk chocolate and part chunky peanut butter? On second thought there could be a good movie to go with it but that's besides the point.


  • 12 cups of popped popcorn (stove top is recommended, I used a hand crank popcorn pot)
  • 2 tablespoons of Kernel Season's Kettle Corn mix 
  • 8 ounces of milk chocolate chips
  • 3/4 cup of light corn syrup
  • 2 cups of brown sugar 
  • 2 sticks unsalted butter
  • 1 1/2 cups of chunky peanut butter
  • dash of salt 

Pop about 12 cups of popped popcorn but before it pops add about 2 tablespoons of Kernel Season's Kettle Corn mix to give the popcorn an extra coating so it holds up better.

In a large pot combine 2 cups of brown sugar, 3/4 cups of corn syrup, and 2 sticks of unsalted butter.

Bring the brown sugar, light corn syrup, and sticks of butter to a boil for about 3 minutes (above) and when it's about 2 minutes into boiling add 8 ounces of milk chocolate chips  (below).

The chocolate chips are enveloped into a sweet gooey vortex of goodness.

Stir the mix a little when the chocolate chips are almost completely melted.

After the mix has boiled for about 3 minutes in all, take it off the heat and stir until smooth.

In a large pyrex bowl or dish pour the boiled chocolate mix onto the popcorn. This process takes a little time but it's important to toss until all the popcorn kernels are evenly coated with the chocolate and bake in the oven at 300 degrees for about 15 to 20 minutes. Afterwards, add a dash of salt to the mix for taste. You're now baked chocolate popcorn mix should look like the image above after all this. Let this mix cool for about 30 minutes.

Melt 1 1/2 cups of chunky peanut butter the microwave until it's smooth and able to be poured.

Pour the chunky peanut butter over the popcorn and repeat the whole tossing process until the peanut butter evenly coats all the popcorn just like you did with the chocolate. Let it sit for over an hour in the refrigerator to ensure maximum goodness.

When you're finally able to taste your chocolate peanut butter popcorn creation you'll know that the time you put into it was well worth it. Worth it because this popcorn is just as good as any popcorn you could get at a gourmet popcorn shop. Trust me, I love frequenting those places and would do so over and over but I'm thankful that I'm able to create gourmet popcorn at home that is comparable.

Although, don't take my word it. Try this chocolate recipe at home and it's safe to say that you'll find yourself enjoying the caramelized taste of the chocolate, combined with the smoothness of the peanut butter, mixed with the nuttiness of the chunky, and the crunchy of the popcorn.

Monday, February 6, 2012

Coffee Infused Homemade Chocolate Syrup

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I love chocolate syrup.  I love it in milk, on top of ice cream, straight out of the bottle... oh the possibilities are endless!  I hate that it is hard to find without undesirable added ingredients (i.e. high fructose corn syrup.)  When I do find those that don't contain what I don't want it to have in it, it costs way to much.  Up until recently, I'd never even thought of making it myself.  But it is possible, and every bit as delicious!


  • 3/4 cup cocoa powder
  • 1 1/4 cup water
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons vanilla
  • 1/8 teaspoon salt
  • Handful of whole coffee beans

In a medium to large sauce pan wisk together the cocoa powder, water, sugar, vanilla and salt over medium-low.

When everything is combined, add the whole coffee beans.

Wisk constantly.

Allow mixture to boil for a minute or two, then remove it from the heat.

Pour the chocolate into a bowl, and place it in the refrigerator.  At this point the mixture will be quite thin, it will thicken some as it cools.

Allow the syrup to cool completely.

Once cool, remove the coffee beans with a spoon.

Transfer the syrup into a bottle (I poured mine into a nice olive oil bottle) and store it in the fridge.

Mmmm.... wonderful, rich, homemade syrup without the unwanted added junk.

Pour the syrup