Coconut and Raspberry-Drizzled White Chocolate Popcorn
: 
Recipe type: Snack Food
Prep time: 
Cook time: 
Total time: 
Makes: 11-12 cups
 
Last year, in the span of two days, my best friend told me her new strategy for popping popcorn, and I watched Demaris make popcorn, thanks to Easton's love of watching "food." The techniques were the same and the best I've used. In fact, when I opened a new package of kernels last week, they had the same directions printed on the back, so I think we should all just accept this method into our lives. (In turn, popping method adapted from Lauren, Demaris and Arrowhead Mills.)

As I mentioned in the post, if you don't have it in you to make your own popcorn, replace the kernels with 10 cups salted popcorn. Just make sure it's a brand you like, because you will still taste the popcorn underneath the other flavors.

White chocolate can be tricky to melt without burning. I recommend buying the bars. I like Ghirardelli's bars, which are available in 4 ounce portions.

The raspberry drizzle is not substantial, something I was OK with, but Larry was not. If you know you'll want more — either for color, or for flavor — use four ounces instead of two, of white chocolate and go up to 1 cup freeze dried raspberries. Alternatively, if you want a paler pink or less raspberry flavor, use ¼ cup freeze dried raspberries to 2 ounces white chocolate.
What you'll need
  • 1 cup unsweetened coconut flakes
  • ⅓ cup, plus 3 popcorn kernels
  • 3 tablespoons, plus 1½ teaspoons coconut oil, divided
  • 1 teaspoon kosher salt
  • 6 ounces white chocolate, chopped and divided (see note above)
  • ⅛ teaspoon-1/4 teaspoon ground cayenne, depending on taste
  • ½ cup freeze dried raspberries
How you'll make it
  1. In 8 quart saucepot over medium heat, toast coconut 5-10 minutes, or until the coconut is golden brown and smells fragrant, stirring often. Keep a careful eye because the coconut can start to burn, if unattended. Transfer immediately to a bowl to stop the cooking.
  2. Let the pot sit for 5 minutes to cool down (you can chop your chocolate or blitz your raspberries during this time, if you want). Using a towel, carefully wipe the skillet if any small pieces of coconut remain.
  3. In saucepot over medium-high heat, melt 3 tablespoons coconut oil. Add the three popcorn kernels. Cover pot; wait until the kernels pop, then immediately remove from heat and add the remaining kernels**. Cover pot; count to 30. Place the saucepot back over the heat. When the kernels start to pop (it usually takes about two minutes), shake the pot often. Toward the end, carefully partially uncover the saucepot, facing away from you to release steam and make sure the popcorn doesn't get soggy. Once popped, transfer the popcorn to your largest bowl. Sprinkle with kosher salt. Add toasted coconut to bowl.
  4. (**I like to carefully remove the three popped pieces so that they don't burn, but every time I do this, I can't help but wonder if it's a foolish move.)
  5. In microwave-safe bowl, combine 4 ounces white chocolate and 1 teaspoon coconut oil. Microwave 30 seconds; stir white chocolate. Return to the microwave and cook in 10 second increments until the chocolate is about ⅔ melted. Stir chocolate well. It should eventually all melt and no pieces should remain (see pictures above). If this doesn't happen, return to the microwave for 5 seconds and try again. Stir in ground cayenne, starting with the lowest amount; increase cayenne, if desired. Pour chocolate all over popcorn and use a spatula to coat as much as possible.
  6. Transfer to a parchment paper-lined rimmed baking sheet, spreading to fill the pan. Place pan in the fridge for 20-30 minutes, or until the white chocolate is firm.
  7. Meanwhile, in mini food processor, blitz the raspberry until it's formed a fine powder. If the seeds of the raspberries will bother you, strain them out by placing a small fine mesh strainer over a bowl and emptying the mixture inside. I didn't strain them out. In the same bowl as before, add remaining white chocolate and remaining ½ teaspoon coconut oil. Repeat the melting process, remembering that you have less chocolate in the bowl this time and it will melt faster. (NOTE: If you're going to use the same spatula from before, make sure to wipe it clean to remove any stray pieces of coconut or popcorn.) Once smooth, stir in raspberry powder until completely combined. Transfer to a small plastic bag (or alternatively drizzle over popcorn using a fork).
  8. Once you remove the popcorn from the fridge, quickly break the popcorn up - you don't need all the popcorn to be in individual pieces, but you don't want giant pieces either. Spread to fill the pan again. Snip the corner of the plastic bag and drizzle over popcorn, or use a fork to add the raspberry chocolate.
  9. Return to the fridge; chill 30 minutes, or until the raspberry mixture is firm. Transfer to a container and store in the fridge for two weeks.
How to plan ahead
• Pop the popcorn and make the raspberry powder up to two days ahead of time. Store in an airtight container.
• Chop the white chocolate one day ahead of time. Store in an airtight container.
• The white chocolate coated popcorn can also be stored overnight in the fridge, before drizzling with the raspberry white chocolate.
Recipe by at https://www.lifeaswecookit.com/coconut-raspberry-drizzled-white-chocolate-popcorn/