White Chocolate and Berry popcorn
Only fitting to kick off the new website and blog with one of the most delicious items to come out of the SB kitchen. If there any leftover of this popcorn they don’t last long in my house. They are an epitome of what I like in desserts – something crunchy, creamy, sweet, salty and sour all in one, somehow, it’s now extended to my snacks as well.
All the products used are just what I like in terms of texture or flavour so if you would like to swap out one specific brand for another go for it.
Without further adieu I give you the recipe, so you can create this at home whenever you please and I would love to see it when you do!
1 bag of Cobs Salty Popcorn
100g Lindt White Chocolate
20g Freeze Dried berries (you can also use freeze dried passionfruit and let me know how that goes)
Good pinch of flaky sea salt
Get ready a heat proof glass bowl, a baking tray lined with baking paper or silicone mat and some tunes, because why not?
Pop the chocolate in the bowl and melt in 30 second increments in a microwave or over a bain-marie.
Empty all the popcorn over the melted chocolate (minus the ones I know you snacked on) and gently fold the two together. You want to do this gently to avoid breaking the popcorn into little pieces. The chocolate won’t coat the popcorn completely, it’s meant to be a light coating so don’t panic.
Crush in the freeze-dried fruit and gently fold again.
Turn out the popcorn onto the lined tray and sprinkle with sea salt.
The tray goes in to the fridge for about 10 minutes or until the chocolate is set.
Watch Daredevil on Netflix while eating your delicious popcorn.
Note: This will stay fresh for about 2 days IF kept in an airtight container. Although, you might need to confirm that because well the longest they have lasted in my house is 20 minutes so I’m just assuming here.