Dec 222013
 

Around the holidays, everything is better covered in chocolate and peppermint. This is a fact. I was looking for a festive treat that wouldn’t take hours to make, and would feel decadent without putting me in a full blown sugar coma. So I came up with this Peppermint-Chocolate Popcorn (aka: christmas crack). IMG_7225 Nutritional Highlights: I popped my popcorn in a very small amount of oil in a pot, which is already WAY better than butter-loaded movie theater popcorn. Plus, it doesn’t have any of the weird chemicals in some of the bagged popcorns out there. Sure, I proceeded to drizzle it with white and dark chocolate and sprinkled it with crushed candy canes, but at least the base is natural, high fiber popcorn, right? One thing to keep in mind in general, is that fiber will slow your blood sugar spikes, so you won’t have quite a steep rise and crash as you would if fiber wasn’t in the picture. And we know that Santa needs to watch his blood sugar. IMG_7216
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Chocolate-Peppermint Popcorn (aka: Christmas Crack)
makes about 8-10 cups
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What’s in it:

1/2 cup popcorn kernals
2-3 tablespoons oil (coconut or vegetable oil work well)
sea salt to taste
1 6-oz bar of dark chocolate
1 6-oz bar of white chocolate
3 full sized candy canes, crushed (I put mine into a large plastic bag and used my rolling pin to let out some aggression)

How to make it:

1. Pop the popcorn: Heat oil in a large pot over medium-high heat, add popcorn kernels and cover. Shake the pot occasionally so the kernels don’t burn. After a few minutes, the kernels will start a-poppin. Shake the pot often until the popping slows or stops.
2. Spread popped corn into an even layer on a large baking sheet and immediately sprinkle with plenty of sea salt.
3. In 2 small microwave safe containers, melt the white and dark chocolate separately, stirring every 30 seconds until it is melted.
4. Drizzle the chocolate over the popcorn and sprinkle with the crushed candy canes. You’ll want to work relatively quickly so the chocolate doesn’t fully harden before you sprinkle the candy canes.
5. Allow chocolate to harden at room temperature for at least a few hour or overnight (you can cover with tinfoil once it’s cool).
6. Break the popcorn into chunks and enjoy!

IMG_7227 Let me tell you, Santa will be extra generous this year if you leave some of this out by the chimney.

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