Popcorn with Homemade Raisinettes
Even though Whiplash was passed over for the best picture nomination back in 2014, it reintroduced us to a concession stand mash-up that stands the test of time. (Jim, the father of percussion prodigy Andrew Neiman, teaches us all a foodie lesson: popcorn tastes a million times better when you mix in some raisinettes.)
While you’re watching this year’s Academy Awards, whip up this crowd-pleasing recipe from Andrew Rea’s best-selling title Eat What You Watch.
Popcorn with Chocolate Covered Raisins
Makes two large servings
8 ounces milk chocolate
1 cup raisins
1 /3 cup coconut oil
½ cup popping corn
5 tablespoons butter, melted
1½ teaspoons kosher salt
- In a double boiler, melt the chocolate over simmering water. (Alternatively, microwave the chocolate at 20 percent power for 15 seconds at a time, stirring between bursts, until melted). Remove from the heat, add the raisins and toss until the raisins are coated completely. Spread the raisins on a parchment-lined baking sheet. Transfer to the freezer and freeze until the coating has hardened, about 15 minutes. Break apart the raisins and let them return to room temperature.
- In a large saucepan or Dutch oven, combine the coconut oil and 3 popcorn kernels. Cover the pot and heat over medium-high heat until you hear the kernels pop. Add the remaining popcorn, stir, lower the heat to medium and cover the pot. Cook the popcorn, occasionally swirling and shaking the pot, until all of the kernels have popped, about 2 to 3 minutes.
- Pour the popcorn into a large bowl and drizzle with the melted butter while tossing to combine. Add the salt and toss again. Let the popcorn cool for 5 minutes before tossing with the chocolate covered raisins and serving.