Sunday, August 24, 2014

Mixed Emotions like Mixed flavours

After 4 months without writting i'm returning with a recipe.. I been quite busy with the Work, Eat, Work, Eat Sleep Repeat and also i'm working my ass on my Thesis to finally have my Accounting Degree (Whohooo!) so i'm hoping, wanting with my life to have my graduation on November. (Fingers Cross).

Also... November is going to be awesome for me... London, England is waiting for me.. It's like having an endless playlist from "The Clash" in my head where "London Calling" is playing non stop. I'm Excited like crazy but it's also a Challenge on my Country, Where an average plane ticket to London cost about 7.466,66  $ and even if you have that kind of money you cant find a flight because all the airlines doesn't want to come to Venezuela. So i'm in a shaky ground where i'm not sure if i'm actually going to find a plane ticket but i bet you're not here to read my existencial whining you're here because you want to learn some new, and as you can see something sweet.

This Salty Dark Chocolate Popcorn is amazing, It's Salty, Sweet, Bitter, Nutty, Crunchy and soft at the same time, it's a combination of textures and flavours that goes perfect together. Add your perfect movie and you have a match in heaven. I dont like Salty popcorn but this one is a whole different story.

I took the recipe from a blog called The Kitchn and i liked the idea to mix sweet and salty ingredients.


  • 1 tablespoon neutral oil
  • 1/3 cup popcorn kernels
  • 200 grams good-quality dark chocolate, chopped
  • 3/4 teaspoon fine sea salt, divided


In a medium pot, heat the oil and 3 kernels of popcorn, covered, over medium heat until all 3 kernels pop. Pour in the remaining kernels, cover pot again and shake to distribute. As the popcorn pops, shake pan occasionally and immediately remove from heat once the popping slows to 2-3 seconds between pops. Pour popcorn into a large bowl, removing any unpopped or partially popped kernels you see.

Line a rimmed baking sheet with parchment paper and set aside. Place the chocolate and 1/2 teaspoon salt in a microwave-safe measuring cup or bowl. Heat in the microwave in 30-second increments until chocolate is very soft and becomes completely liquid when stirred gently. Immediately pour over the popcorn and stir to coat as thoroughly as possible. Spread evenly onto the baking sheet and sprinkle with remaining 1/4 teaspoon salt. Let sit at room temperature until chocolate has hardened, about 1 hour.

I was tempted to add them Crunchy fried bacon but then i remember that i dont have any bacon on in my refrigerator.

1 comment :

  1. hello, martha stewart called, she wants to buy your recipe, your blog, your life :D