Pochoclos 2.0
Serves 1
Directions
- 1Make the popcorn in a stovetop popper or common pot.
- 2For the chocolate version: add the dark chocolate to the pot with the popcorn, turn the heat off, stir, and mix in the powdered sugar.
- 3For the salted caramel version: melt sugar in a pot to make caramel, then add butter, peanut butter, and a pinch of salt.
- 4Add popcorn to the caramel, stir, and spread on a flat surface to cool; break into pieces once dry.
- 5For the savory version: heat butter and olive oil in a pot, then saute the minced garlic.
- 6Add grated cheese, lemon zest, salt, pepper, and chopped parsley to the pot, then toss in the popcorn and mix.
Ingredients
- 15 cup maíz para pochoclos
- 80 g chocolate amargo
- 5 cup azúcar impalpable
- 5 cup azúcar
- 50 g manteca
- 1 cup pasta de maní
- sal (optional)
- 3 cup aceite de oliva
- 1 diente ajo, picado
- to taste queso rallado
- to taste limón, ralladura
- to taste perejil, picado
- to taste pimienta
Equipment
potspatulagrater
Tips
- The chocolate popcorn is not as crunchy as typical sweet popcorn.
- Break the caramel popcorn apart with your hands once it cools so it doesn't form a single clump.