White Chocolate Popcorn Recipe - 3 Ingredient White Chocolate Popcorn (2024)

FAQs

How to make all the popcorn pop? ›

This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time. Return the pan to the heat: The popcorn should begin popping soon, and all at once.

Heat the oil in a saucepan over medium-high heat. Pour in the popcorn kernels and sprinkle with salt to lightly cover the layer of kernels. Add the butter to the pot and cover with the lid. As the kernels start to pop, shake the pan back and forth across the burner until the popping slows down.

Stir Constantly: Add the white chocolate to the pan and stir constantly with a silicone spatula. This continuous movement helps to distribute the heat evenly and prevents the chocolate from sticking to the bottom of the pan. Monitor the Heat: Keep a close eye on the chocolate as it melts.

The flavor all comes down to one ingredient: Flavacol. You've likely never heard of Flavacol because, really, only movie theaters use it. Essentially, it's butter-flavored salt. It's a really fine, bright orange powder that adds that buttery flavor you crave and the signature yellow color.

A good lid is important when making popcorn, but there's a bit of a strategy here. For the best results, and lowest number of un-popped kernels leave the lid open just a hairline amount. It allows any steam or moisture to get out as well, resulting in fluffy kernels.

There isn't enough moisture in unpopped kernels to create the pressure, so they fail to burst and open. To make your popcorn pop better, try soaking the kernels in a bowl of water for 10 minutes and then draining them. Then, pop the kernels as usual.

Popcorn will begin popping in a few minutes. When the popping begins to slow, LISTEN until you can count 2 seconds between pops. Remove the bag immediately from the microwave oven and open the bag away from your face. The escaping steam may burn and remaining kernels may continue to pop.

As the kernel heats up, the water expands, building pressure against the hard starch surface. Eventually, this outer layer gives way, causing the popcorn to explode. As it explodes, the soft starch inside the popcorn becomes inflated and bursts, turning the kernel inside out.

Is White popcorn good for you? ›

One of the benefits of white popcorn kernels is that they are a healthier alternative to other snacks. They are a great snack for those controlling their weight because they are high in fiber and low in calories. They are also gluten-free, which makes them a suitable choice for those who are gluten.

Flowers may be low-cal, but go ahead and indulge on this sweet treat – it's good for your heart. The whole-grain goodness of popcorn and countless health benefits of eating dark chocolate make Dark Chocolate Popcorn with Sea Salt the ultimate gift of love.

Fresh popcorn is a fantastic snack, because it provides great volume (2 cups for 100 calories!), great crunch, and endless flavors. As a whole grain, popcorn is a wonderful source of dietary fiber, but it's also only as healthy as what you cook it in.

A small amount of oil (like vegetable or canola oil) or butter can be added to the white chocolate as it's melting. The oil or butter will help to thin the melting chocolate, creating a perfect consistency for dipping or drizzling. I recommend using 2 teaspoons of oil or butter for every 8 ounces of chocolate.

Drizzle With a Fork

To use a fork for drizzling chocolate, just dip the tines of the fork into the melted chocolate and let the chocolate drizzle off onto the cooled cookies or cake. This can also be done with a spoon, though it may be more difficult to keep the lines as thin as you want them.

Process to Thicken White Chocolate Ganache

Begin by gently heating the ganache, allowing the chocolate to fully melt before adding any additional chopped chocolate. Stir consistently to avoid scorching. The key is patience; let the ganache cool and thicken naturally, which may take a few hours.

Add powdered dye as soon as the chocolate starts to melt. You can add oil-based dye after the chocolate melts, as long as you warmed the dye as described above. Liquid dye is less likely to cause seizing if added right away, before the chocolate melts. (This is why there is no need to warm the dye in advance.)