Chocolate Orange Popcorn Crack Recipes

CHOCOLATE-ORANGE CRACKLES

Steps:

• Whisk the flour, baking powder and salt in a medium bowl; set aside.
• Heat the butter, chocolate and 1 3/4 cups granulated sugar in a medium saucepan over low heat, stirring, until melted and smooth. Let cool slightly, then add the Grand Marnier and eggs and stir until combined. Add the flour mixture and stir until just combined. Transfer to a bowl, cover and refrigerate until firm, about 2 hours.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Put the remaining 1/4 cup granulated sugar and the confectioners' sugar in 2 separate shallow bowls. Form the dough into 1-inch balls. Add the dough balls, a few at a time, to the granulated sugar and roll to coat, then transfer to the confectioners' sugar and roll to coat. Arrange about 1 1/2 inches apart on the prepared baking sheets.
• Bake, switching the pans halfway through, until the cookies are puffed and cracked, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

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.
• 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.

CHRISTMAS CRACK CORN RECIPE - (3.9/5)

Steps:

• Preheat oven to 250°F. Prepare the popcorn using whatever method you prefer. If using a pot, 1 cup corn, 1/3 cup oil (grapeseed, vegetable, or canola) and ½ teaspoon salt should do the trick. If using microwave popcorn, buy an unbuttered, lightly salted variety. And did you know you can make your own microwave popcorn using a paper bag? Grease a large mixing bowl with oil and measure out 12 cups of popcorn into the bowl. In a medium pot or saucepan (make sure the sides are at least 3 inches high), add the sugar, corn syrup, butter, and ½ teaspoon salt. Measure out the vanilla and baking soda and have ready. Prep the peanuts (if using) before heating the sugar mixture. You will also want to have two spoons or rubber spatulas close at hand, and a large baking sheet with sides or roasting pan. Coat all of these with a little oil. Heat the sugar/butter mixture until it comes to a boil. Stir constantly for five minutes on a low boil. Take off the heat and add the baking soda and vanilla (it will get foamy). Stir to incorporate. Pour the caramel mixture over the popcorn (add the peanuts). Mix with the spoons/spatulas as best you can. Don't try to mix with your hands-the caramel will burn. Don't worry if it doesn't mix evenly. You can fix that in the oven. Dump the corn and caramel onto the prepared baking sheet, spread out as much as possible, and place in the preheated oven. Check after 10 to 15 minutes and stir the mixture. The caramel will soften and you should be able to mix it more thoroughly. Bake 1 hour, stirring every 15 minutes. Allow the corn to cool completely and break up any large pieces before proceeding. Melt the chocolate, either in a double boiler or in the microwave (50% power, in 30 second increments), until just melted. Using a spoon, drizzle the chocolate over the pan of caramel corn. You want big chocolate bits, not tiny drizzles. Do not stir. Let chill in the fridge for 15 minutes before packaging or eating. Makes one large baking sheet of popcorn. It's never enough.