If the weather outside this New Years Eve looks like it’s going to be frightful and a cozy party for two at home with a fire burning brightly is what you’re looking forward to; then you are going to need some party food to ring in the New Year and celebrate. We have the perfect party creation…artisan popcorn.
If you’re a chocolate lover you’ll love indulging in this chocolaty combination…toffee bits, mini chocolate chips and our homemade spicy Mexican chocolate popcorn sauce.
In addition, we have three easy artisan popcorn recipes for you to try from our Chopped Champion Chef, Joe Rego. He loves to create artisan popcorn. Chef Joe created these artisan popcorn recipes especially with you in mind and your New Years Eve party for two. You’re going to love the unique flavor profiles and the balance between sweet and savory. They are, rosemary, parmesan popcorn, salted caramel popcorn, and chocolate & pretzel covered popcorn.
Add a special touch with some cute containers to make this celebration even more festive and fun.
Ingredients for Popping the Popcorn
- ½ Cup of popcorn kernels
- 3 Tbl olive oil
Direcitons for popping the popcorn
Use the 3 or 4 quart sauce pan. Put your oil in the bottom of the pan and swirl it around so it covers the entire bottom of the pan. Turn heat to medium high and add popcorn. Place lid a jar and listen for it to begin popping. When it slows down to a few pops remove it from the stove and pour into a large bowl. Set aside
Hint: You don’t want to wait until the popcorn has completely stopped popping. You will run the risk of burning the popcorn.
Spicy Mexican Chocolate Sauce
- 1/2 Cup heavy cream
- 3/4 Cup dark chocolate chips
- 1/2 Tsp ancho chili powder
- 1/2 Tsp vanilla
- 1/4 tsp cinnamon
- Toffee bits for the top of the popcorn
- Mini chocolate chips for the top of the popcorn
In the 1.5 quart saucepan bring the heavy cream to a simmer over medium-high heat. Add the cinnamon, vanilla and chili powder. Once the cream has started to bubble and boil remove it from the heat and add the chocolate chips. Whisk, until the chocolate melts and becomes a nice smooth creamy texture. Set aside and let cool for 30 minutes to an hour. Long enough for the chocolate harden and set up.
Be sure to buy the larger package of mini chocolate chips so you have enough to sprinkle on top of your popcorn.
Rosemary and Parmesan popcorn
- ¼ Cup of melted unsalted Butter1 Tsp of kosher Salt
- 2 Tbsp of finely chopped fresh rosemary
- ½ Cup of grated parmesan
In the butter warmer or small 1.5 quart sauce pan melt the butter, chopped rosemary and kosher salt on medium heat. Pour the rosemary flavored butter on the popped popcorn and mix well with a wooden spoon or a rubber spatula. Lay the popcorn on a cooking sheet and sprinkle the parmesan on top.
Salted Caramel Popcorn
- 1 Cup of brown sugar
- ¼ cup of unsalted butter
- ½ Cup light corn syrup
- ½ Cup sweetened condensed milk
- ½ Tsp kosher salt
In the 1.5 quart sauce pan add the brown sugar, butter and light corn syrup, turn heat to medium high. Bring to a boil. Add sweetened condensed milk and kosher salt. Reduce heat to medium. While stirring continue cooking for about 3-4 minutes until it thickens a little.
Pour caramel over the popped popcorn and mix with a wooden spoon or rubber spatula to evenly.
Chocolate & Pretzel Covered Popcorn
- 1 Cup Semisweet Chocolate Chips
- ½ Cup Heavy Cream
- ½ cup Mini pretzels – coarse chopped
In the1.5 quart saucepan, bring the heavy cream to a simmer over medium-high heat. Reduce heat to medium low, add chocolate and to stir until it is melted and has a smooth creamy texture. Turn heat off, add chopped pretzels and pour over the top of the popped popcorn and mix with a wooden spoon or spatula. Let sit for 30 min to an1 hour for chocolate to hardened and set up.
They’re so delicious! Leave us a comment and let us know what you think of our artisan popcorn creations.
Life is Delicious