White Chocolate Popcorn Recipe - 3 Ingredient White Chocolate Popcorn (2024)

FAQs

How many calories are in white chocolate popcorn? ›

A small amount of oil (like vegetable or canola oil) or butter can be added to the white chocolate as it's melting. The oil or butter will help to thin the melting chocolate, creating a perfect consistency for dipping or drizzling. I recommend using 2 teaspoons of oil or butter for every 8 ounces of chocolate.

The flavor all comes down to one ingredient: Flavacol. You've likely never heard of Flavacol because, really, only movie theaters use it. Essentially, it's butter-flavored salt. It's a really fine, bright orange powder that adds that buttery flavor you crave and the signature yellow color.

A good lid is important when making popcorn, but there's a bit of a strategy here. For the best results, and lowest number of un-popped kernels leave the lid open just a hairline amount. It allows any steam or moisture to get out as well, resulting in fluffy kernels.

White popcorn contains a slightly higher amount of calories than the yellow type. All other nutrients are in equal amounts as the yellow type. It is a healthy option, but if you are looking forward to losing weight and adding some Vitamin A, then yellow popcorn kernels are the best option.

Air-popped popcorn has only 30 calories per cup; oil-popped popcorn has only 35 calories per cup. When lightly buttered, popcorn is about 80 calories per cup. Popcorn is a whole grain and provides energy-producing complex carbohydrates. Popcorn contributes fiber to the diet.

High in fiber and low in calories, it is the snack choice for guilt-free indulgence, perfect for today's health-conscious consumers.

Because white chocolate is so finicky, it can easily seize if steam or water gets into the bowl while you're melting the chocolate, or if it overcooks.

Chocolate seizes when it comes into contact with even a small amount of liquid or moisture during the melting process. This is because the water causes the sugar in the chocolate to dissolve and then form a syrup, which binds the cocoa particles together, creating a grainy, thick, and clumpy texture.

5: The Sandwich Bag Method (Aka the Decorator's Way)

Best for when you want to drizzle or decorate with melted chocolate. Step 1: Place chopped chocolate in a resealable plastic bag. (A sandwich-sized Ziploc works great.) Step 2: Seal completely, and place in a bowl filled with hot (but not boiling) water.

Why is my white chocolate and butter not melting? ›

Using too high a heat. Double-boiler is the safest, but you can use a saucepan on very low heat. Sugar bloom and other impurities. You shouldn't get this with baker's chocolate, but if you use any lower-quality chocolate, this can seep into the melting chocolate and cause it to seize.

White chocolate melts at a much lower temperature than other types of chocolate, so microwaves operating at high heat can easily overheat the mixture. Make sure to turn the microwave down to medium or low power to ensure the chocolate melts quickly, but not fast enough to damage its flavor or consistency.

Seized chocolate occurs when the chocolate you're melting comes into contact with moisture. Chocolate itself doesn't contain any moisture, so adding a small amount of liquid can disrupt the melting process.

Regardless of how you pop your popcorn, it is important that you heat the kernels evenly. If you have your heat too high and don't agitate (or shake) your pan steadily, the kernels can be too still and you can burn one side of the kernel. That will mean your kernel will pop too early - or not pop at all.

Add the popcorn kernels to a medium to large glass bowl (make sure it's tempered glass) and place a ceramic dinner plate on top of the bowl to act as a lid. Microwave for 3 to 5 minutes, then stop when you hear a few seconds between pops.

Popcorn doesn't pop, not because it's too wet, but because it's too dry. The popcorn's pop is caused by moisture inside the kernel heating up and creating steam. When there's not enough moisture, there's not a good pop.

Popcorn kernels will not pop if they contain too little or too much water moisture inside the kernel. The popcorn kernels which do pop have 14-15% moisture in the hull and anything less or more will cause the popcorn kernel to not explode. You can test the moisture of your popcorn by using your fingernail.