Chocolate Orange Brown Butter Flavored Popcorn Recipes

CHOCOLATE POPCORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.
• Place popcorn and peanuts into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.
• Bake in preheated oven for 30 minutes, stirring several times.
• Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.

BROWN BUTTER, ROSEMARY, AND LEMON POPCORN

Steps:

• Heat the popcorn and oil in a 1-gallon, heavy bottomed pot over medium-high heat. When the popcorns starts to pop, cover the pot tightly and continue to cook until all the popcorn pops, about 2 to 3 minutes, shaking the pot occasionally. Pour the popcorn into a large bowl.
• In a medium saute pan over medium-high heat, melt the butter and cook until it is brown, shaking the pan occasionally. Remove the pan from the heat. Add the rosemary to the butter and pour the butter mixture over the popcorn. Toss well. Add the salt and pepper and lemon zest. Toss well.

DARK CHOCOLATE-ORANGE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking pan and line with parchment paper, leaving the paper hanging over on 2 opposite sides.
• Place semisweet chocolate and butter into a microwave-safe bowl. Melt chocolate in a microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes.
• Beat brown sugar, eggs, and orange zest together using an electric mixer in a bowl until thick and fluffy. Fold in chocolate mixture.
• Sift flour and cocoa together into a separate bowl; stir in chocolate mixture. Stir in white chocolate bits. Spread into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 40 minutes. Let cool in the pan completely before lifting out, 15 to 30 minutes, using the paper as handles. Cut into squares.

CHOCOLATE-ORANGE BROWN BUTTER FLAVORED POPCORN

Steps:

• Heat a 10-inch saute pan over medium-high heat on stovetop. Tilt the pan away from you, then add the butter. As you tilt the pan back, the butter will begin to brown. Add salt into the butter, then pour it over the popcorn. Mix well. With a grater, zest the skin of 1 orange, about 2 tablespoons and the chocolate over the popcorn and mix.
• Popcorn
• 1/4 cup olive oil
• 1 1/2 cups popcorn
• Preheat a large cast iron Dutch oven on a stovetop over high heat. Add olive oil, then popcorn. As soon as it begins to pop, cover and turn down to medium heat until sound of popping stops, about 3 to 4 minutes.
• Yield: About 6 cups of popped popcorn.