This is such a fun recipe to make and it’s MUCH simpler than it looks! If you’ve shied away from making caramel, you should give this a go. I promise when you put the first piece in your mouth you’ll be hooked.
Here are a few things you should know – and a few concessions I had to make.
• As of now, popcorn is non-GMO. I don’t know of any brand that is genetically modified. That being said, it is likely still planted on land that has been decimated by glyphosate before plugging the seeds into the ground. Choose organic if at all possible.
• There’s been a shortage of all organic dairy products in my area. Not sure the reason for this but I have had to use conventional butter the last couple weeks. Again, organic is better for the land and animals so I choose that if I can.
• Chocolate is a pain my … petutti. There are so few brands that have good ingredients. I choose semi-sweet or dark chocolate that doesn’t have soy in it like Lily’s or Enjoy Life. But, when it comes to milk chocolate or white chocolate (yes, I know it’s not really chocolate) soy seems to be the only emulsifier they use. I’ve made concession with this recipe and used Ghirardelli white chocolate with soy. It’s a holiday recipe that we don’t make often. As a consumer, we need to demand a better product. For now, enjoy this recipe, soy or not.
• This recipe, no matter how I made the chocolate, is better off chilled than left at room temperature. Plus, it keeps the caramel crispier too.
[tasty-recipe id=”4442″]