You’re either going to love me or hate me for this. But it’s high time I documented how to make white and dark chocolate drizzled popcorn, since we’ve been helplessly addicted to Mom’s version for years. It. is. irresistible.
Mom always makes a big batch for us to take to Connecticut when we visit for the holidays, and I have to laugh at how this treat turns out to be more popular than all the elaborate Christmas cookies. I mean, it’s popcorn. With dark and white chocolate drizzled over it in melty ribbons. Salty and sweet…crunchy…OMG. Where is it? What do you mean, it’s all gone?!!
The second time we brought this to Connecticut, we were still setting down our luggage in the kitchen when someone snatched the popcorn bag. The kids got into it before I could even take off my shoes. I don’t think there was any left by Christmas Day.
So, you can see where I’m coming from. I had to make this popcorn, since I think it’s perfect for Halloween. (Why wait until Christmas?)
Of course, I had to scrutinize the ingredients first. Mom said she uses microwave popcorn and drives to a specialty shop to buy a certain brand of candy melts. But I wanted to skip the partially hydrogenated stuff and save myself an extra trip, so I decided to go with popcorn made on the stove and Ghirardelli white chocolate and semisweet chocolate chips from the grocery store. (I have no affiliation with Ghirardelli.) We were really happy with the results.
But….besides a stovetop recipe, I’m providing instructions for an easy dorm room version for my favorite girl and her friends. (Oh, hey, kids! Muah!) You’re going to love this.
Disclaimer: Copious amounts of white and dark chocolate drizzled popcorn were consumed during the production of this post.
(Recipe Source: Adapted from my Mom’s version, which she got from a friend years ago.)