There aren’t too many fairs or festivals this time of year, so what’s a poor girl to do when she starts craving that salty sweet treat of kettle corn? She gets her butt into the kitchen and pops up a batch – duh. But while she’s in there, and can’t leave well enough alone, she stares at some leftover chocolate on the counter…melts it…and pours it over the top of that kettle corn creating a whole new obsession: chocolate drizzled kettle corn.
Discovering kettle corn was one of those life changing moments. You know…something that if I were an obsessive compulsive chronicler of things, it would have a two page (highly overdecorated) page in a photo scrapbook. It definitely would have LOTS of sparkly things glued to the page for extra emphasis.
Why was this bag of festival food so deliriously enjoyable? I had finally found the perfect weapon to battle those raging female hormones that make you want to wear white clothes from head to toe, ride a horse and to make my body actually have a happy period. Yes, kettle corn might be the world’s most perfect food for that “special time” in a woman’s month.
How is it that our bodies
want DEMAND that we inhale salty, no sweet, no salty, no sweet food simultaneously? Cramming our mouths full of salty pretzels, or potato chips, while trying to fit chocolate chips in the available slots at the same time ultimately turns into an exercise of futility. Sure, you can take the shortcut of just eating chocolate covered pretzels, but the ratio of salt to sugar is all wrong. Besides, after eating an entire bag of Rold Gold’s you pretty much feel like you ate a mattress and box spring. UGH! That’s why kettle corn is the perfect period food. Period!
Let’s face it…going to a festival when you’re all kinds of hormonal really isn’t much of a treat for anyone. It’s usually hot, there’s a huge line of other hormonal bitches doing the exact same thing that you are, and there’s just so many people. Problem solved, make the magic pot of crunchy gold at home. Yes, homemade kettle corn.
Kettle corn recipes are all pretty much the same: oil, popcorn, sugar and salt. (Yes dear boys who are still reading this post…it can be just this easy to appease us sometimes.) But isn’t everything just a bit better with chocolate on it? Hey, and if you really want to up the salt factor…you could totally toss some bacon in the mix too. (You’ve got to cook the bacon first…which will take some time…so if you’re in a hurry, this probably wouldn’t be the best idea. Maybe make one batch without, first, then cook the bacon while you’re stuffing your face with the first batch and you won’t be tempted to just throw that raw bacon on to the popcorn.) Another benefit of homemade kettle corn – can you imagine how long the line would be if those carny people poured chocolate and bacon over that popped shiz at the fair? It wouldn’t just be the women wailing…kids would be bawling because no one was there to take them on the rides and <gasp> guys might start standing in line since it has crispy pork product on it.
This chocolate drizzled popcorn is a great sweet and salty treat that will keep for a few days too. All you need to do is store it in a zip top bag, with the air squeezed out. But I’m pretty sure you won’t need to bother with the bag, since it will probably all get eaten straight off the pan.
Is it a myth or reality? It really depends which end of this scenario you are on.
Recipe: Homemade Kettle Corn Drizzled With Chocolate
Summary: Makes 1 Large Batch
- 1/4 Cup Coconut Oil (or vegetable oil)
- 1/2 Cup Popcorn
- 1/4 Cup Sugar
- 3/4 Teaspoon Fine Sea Salt
- 1/2 Cup Dark Chocolate
- 1/4 Teaspoon Coconut Oil (or vegetable oil)
- Add the coconut oil to a large pot, that has a lid, and heat over high heat.
- Once oil is melted, add 3 kernels of popcorn to the pot and cover.
- Once the 3 kernels pop, add in the rest of the popcorn (spread evenly) and pour the sugar, evenly, over the kernels and cover.
- When the corn starts to pop, gently move the pot back and forth over the burner (this helps to keep the sugar from burning).
- When the time between the kernels popping slows down, remove the pan from the heat and keep shaking.
- Quickly pour the popcorn into a heat resistant bowl and shake the salt over the top of the kernels.
- Stir to get the salt evenly mixed.
- Pour the kettle corn out onto a lined baking sheet, in an even layer.
- Melt the chocolate, in 30 second intervals, in the microwave. Stirring in between each heating session.
- Halfway through the melting, add the 1/4 teaspoon of oil to the mixture, and stir.
- Once the chocolate has melted, use a fork to dip into the chocolate and drizzle over the top of the popcorn.
- Use all of the chocolate and let it sit until the chocolate hardens.
- Scoop into zip top bags or pour into a bowl and eat.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 1
Culinary tradition: USA (General)
Recipe by Pamela Braun.
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