At my niece’s birthday party back in November, I had some zebra popcorn for the first time in years. For those who are unfamiliar with this delectable treat, zebra popcorn is caramel corn drizzled with dark and white chocolate. It is so addictive. Since then, I’ve wanted to make some. When I saw this delicious-looking and easy zebra popcorn recipe the other day, I had a flash of inspiration: What if I substituted the white chocolate drizzles for pink candy melts for Valentine’s Day? I did just that today, and the result was what I’m calling “Sweetheart Popcorn.”
It took only a few minutes to put together, and is so delicious that I’ve put it away in a cabinet that requires me to get the step stool to open, so that I don’t eat it all. Not only would that be extremely bad for my waistline, but the sweetheart popcorn is also part of an order I’m fulfilling (that’s right — Saucy Mommy is going retail! More info to come. If you “like” my Saucy Mommy Facebook page, you’ll be one of the first to get updates on the items for sale!).
Anyway, if you’re looking for a quick, easy, and delicious party treat (or TV-watching snack), look no further. You can use pink candy melts, regular white chocolate, or any color you choose in addition to the dark chocolate. Many thanks to the We Lived Happily Ever After blog for the recipe!
Sweetheart Popcorn, adapted from this recipe
- Popped popcorn, enough to fill a 9″x13″ pan (you can use plain microwave popcorn or pop yours on the stovetop, as I did. It doesn’t matter)
- 1 stick (that’s 1/2 cup) of unsalted butter
- 2 cups of dark brown sugar
- 1/2 cup of heavy whipping cream
- A pinch of salt
- Dark or semisweet chocolate chips
- Pink candy melts (available at craft stores) or white chocolate chips and a drop or two of red food coloring
Put your popped popcorn into a 9″x13″ baking dish.
Put the butter, brown sugar, heavy whipping cream, and salt into a saucepan, and bring the mixture to a rolling boil.
Once it’s boiling, set the timer for a minute, then turn off the heat. Using a handheld mixer, beat the sauce for 3 minutes to thicken it. After 3 minutes, it will look like this:
Pour the thickened sauce over the popcorn in the pan.
Use a spoon to gently stir the popcorn so that it’s evenly coated in the sauce. Let the sauce dry on the popcorn (this took a few hours).
Once the caramel corn is dry, melt the chocolate chips and the candy melts in separate bowls, according to package instructions. If you don’t have pink candy melts, melt white chocolate chips, then stir in a drop or two of red food coloring. Spoon the melted chocolate and candy melt into two separate squeeze bottles or zip-top bags. If you’re using plastic bags, snip a small portion of one corner. Drizzle the chocolate and candy melts onto the caramel corn, gently pushing aside some of the top layer of caramel corn to drizzle the caramel corn that’s on the bottom half of the pan. (You don’t need to get too precise about it, though.)
Once you’re done drizzling, set the pan aside. In a few minutes, the chocolate will have hardened. Then, you can serve the popcorn, store it in an airtight container or divide it into gift bags to hand out! Enjoy!