Cooking For Engineers

[Christine]

I recently had chocolate covered popcorn and am attempting to make it at home. I can temper the chocolate, but most receipes for something dipped in chocolate then call for refrigeration to harden the chocolate. Obviously this won't work with popcorn. Any suggestions?

[Cassie]

This is how I do it, probably not the best way of doing it but it's good and I like it.

I take popped popcorn and lay it out on a cookie sheet covered with foil.
Then I take melted chocolate (chocolate chips that were in the microwave) and drizzle it over it. You can do this with a bowl with a pouring spout or with a spoon.

Leave it sit until chocolate hardens, and then enjoy!

Speaking of popcorn, hot sauce on popcorn is really good.

[kgb1001001]

Another favorite of mine is parmesan cheese (gotta be very finely grated or powdered) on hot popcorn. Fantastic!

[Christine]

Well I've been experimenting with this and so far I've found that first you need to pop the popcorn, then bake the popcorn for at least an hour at a low temperature (250 degrees). This dries out the popcorn so it doesn't become soggy.

After that - I lay the popcorn out on a baking sheet, cover/mix with melted chocolate, then place in a large air-tight container and place the container in the frigerator overnight. The popcorn is very good the next day and still crunchy.

[Lintballoon]

One of my favorite ways to eat popcorn is with soy sauce, sesame oil and flaked seaweed.
I drizzle some sesame oil in the bowl, and then just a bit of soy sauce, and swirl it so it coats the inside of the bowl. Then I dump the popcorn in, swish it around to get some of the oil/soy distributed on the corn, then sprinkle with the seaweed flakes.
You end up with some soggy kernals, but I don't mind.