|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 15g||74%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 2g||7%|
|Total Sugars 50g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Zebra popcorn is simply delicious homemade caramel corn that is drizzled with melted white and dark chocolate. It's a fabulous snack and perfect for watching football games, either in person or on the big screen. It's also a wonderful Christmas gift.
This zebra popcorn recipe is easy to make. You can pop your own popcorn or you can buy pre-popped corn. Just make sure it has as few ingredients as possible. You want most of the flavor in this recipe to come from the caramel coating and the melted chocolate chips.
Store this wonderful snack in an airtight container at room temperature up to three days, if it lasts that long.
15 cups popcorn, popped from 1/2 cup kernels
1/2 teaspoon salt
1 cup butter
2 cups packed brown sugar
1/2 cup light corn syrup
1/2 teaspoon baking soda
1 1/2 cups white chocolate chips, melted
1 1/2 cups dark chocolate chips, melted
Preheat the oven to 250 F. Place the popcorn into two 13 x 9-inch pans. Make sure to remove all the unpopped kernels you can find (when they are covered with caramel and chocolate they are hard to see).
In a large saucepan, combine the salt, butter, brown sugar, and corn syrup. Bring to a rolling boil, stirring frequently, over medium-high heat. Boil this mixture hard for 5 minutes. Then remove the pan from the heat and mix in the baking soda; the mixture will foam up, so be prepared.
Immediately pour this mixture over the popped corn. Mix thoroughly with a large spoon.
Bake the two pans full of caramel corn for 60 minutes, stirring every 15 minutes, until the corn is glazed and crisp. Cool completely on wire racks, stirring occasionally.
Spread the corn out onto two 15" x 10" pans. Drizzle with the melted white and dark chocolate chips, then let stand until set. Store at room temperature in airtight containers.