Enjoy some at home, box some up as a gift. Photo courtesy G.H. Cretors.
If you’re looking for something to bring to a Christmas Eve celebration—or to serve at home—here’s one you can make in 15 minutes. The recipe is from G.H. Cretors Popcorn, whose bags of popped corn were a NIBBLE favorite (here’s our review).
RECIPE: CHOCOLATE CRANBERRY POPCORN BARK
Ingredients For 12 Servings
1. LINE a 9×13-inch baking sheet with parchment paper so that it overhangs the edges.
2. BREAK up the chocolate and place it in a heatproof bowl set over a saucepan of barely simmering water. Stir occasionally until melted, then remove from the heat.
3. RESERVE a 1/2 cup of melted chocolate for drizzling. Pour the remaining chocolate onto the prepared baking sheet and spread evenly. Top evenly with the popcorn, dried cranberries and toffee bits. Drizzle the reserved chocolate on top. Sprinkle the optional sea salt over the chocolate drizzle.
4. REFRIGERATE for 1 hour or until the chocolate is set. Remove from the pan and peel off the parchment paper. Break into pieces. You can store the popcorn in an airtight container for up to 1 week.
Charles Cretors invented the modern popcorn popper in 1885. Previously, popcorn was popped on stove tops in large copper kettles. Cretors developed a raised steam-powered popper that popped the kernels at the top of a large glass bin and spilled the fresh popcorn into the bin, where it could be scooped into bags (the system is still used in today’s movie theaters and elsewhere).
More recently, the family launched a line of popped corn in five varieties: Chicago Mix (sweet and salty cheese corn), Just The Caramel Corn, Just the Cheese, Organic Extra Virgin Olive Oil and Organic Simply Salted.
The line is certified gluten free and certified kosher (dairy) by KOF-K. Discover more at GHCretors.com.
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