This is a few of my favorite thing.

Chocolate Covered Popped Corn


Will wonders never cease, it’s winter in New England and it’s snowing. A lot. As I scroll through the endless Facebook griping, I’m reminded of this past summer, sitting on my porch in the stifling August heat, contemplating my edema-induced upside down piano legs, as my father would say, begging gods and nature for my promised Goreian deep freeze, or even just the tip-over of a truck carrying liquid nitrogen in which I could dip my sausagey toes. So forgive me my utter delight with 1) my now permanently non-incubatory midsection, and 2) our current weather. You know, the snow. In winter. But for anyone who views shoveling as a treat-worthy activity…

This recipe for a weapons-grade deceptively light “snack” hails from allrecipes.com, but I found out about it through one of Mr. P’s lovely coworkers. While enjoying the tin-full she thoughtfully gave him/us during the holidays, I directed him to bring me either the recipe or her head, and I received the link within 24 hours. The sludge with which you coat the popped corn is well worth the fillings you’ll sacrifice as you snack on whatever quantity doesn’t quite make it into the pan. I had planned on shipping the maiden batch to my debonair brother, C, but looking at the remains this morning, I realize that’s just not going to happen. Perhaps if I double the recipe, eat half, and quickly drive to FedEx while still uncomfortably distended to ship the rest…

The only ingredient you probably don’t have is corn syrup (I keep it on hand, but I know that’s a lot to expect of everyone else). Do not attempt to make your own corn syrup; this enigmatic substance is synthesized in factories for a reason. I recommend using a microwavable popcorn, but get one that’s unsalted and unbuttered. Then proceed to add as much salt (disturbingly omitted from the recipe) as necessary. You’ll have to constantly taste — quel horreur! Do yourself a favor and don’t make plans for your first round, nor for your evening.

As a postscript, Mr. P pointed out to me that his lovely coworker used kettle corn in her version, not regular popping corn. Mr. P’s contribution was given due consideration.

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