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This indulgent treat elevates simple savory popcorn by coating it in delicious chocolate. Enhanced by the dark cherry and spice flavours of Kim Crawford’s Pinot Noir this popcorn is a delectable sweet and salty snack.
Cooking time: about 20 minutes
Heat oil for 1-1/2 minutes over medium-high heat in a small covered pot. Add 3 popcorn kernels to the hot oil, return the lid, and begin swirling the pot. Once two of the kernels have popped, add remaining kernels and return the lid.
Swirl the pot to coat all kernels evenly. Continue to swirl the pot once a minute until the majority of kernels have popped and popping slows to once every 3 seconds. Remove from heat and transfer popcorn onto a foil-covered cookie sheet.
Heat the Kim Crawford Pinot Noir in a small stock pot over medium-high heat. Bring to a boil and then lower heat to medium; simmer for 5 minutes. Add butter and stir to incorporate, letting the wine melt the butter. Reduce heat to low and leave the pot on the stove.
Place chocolate drops in a microwave-safe bowl and heat at half power for 45 seconds. Remove from microwave and stir (chocolate may not appear to be melted, that’s normal). Heat at half power for another 45 seconds; remove and stir, allowing the warmed chocolate to continue to melt remaining drops.
Add 1 tbsp. of wine reduction to tempered chocolate and stir; continue to slowly add the rest of the wine reduction in 1 tbsp. increments until fully mixed. The chocolate and wine should be warm enough that the chocolate remains melted as you stir. If not fully melted, microwave in 10 second increments at half power until fully liquefied.
Using a teaspoon, drizzle chocolate over the freshly popped popcorn. Season with salt to taste and allow the drizzled corn to sit for 5 minutes until the chocolate has firmed up. Enjoy with a glass of Kim Crawford Pinot Noir!