I heart popcorn big time. My husband, he doesn’t care for it all that much (weirdo, who doesn’t like popcorn…) which, besides being almost inhuman, I am actually okay with because that means more for me. And popcorn is practically air with incredible flavor so I can down one of those giant XXL movie popcorn buckets in about 7 minutes. No really, before the previews are finished. I like it buttered, I love it cheesy, but carameled = my personal heaven. My mum makes fantastic caramel corn in two versions: 1) ooey gooey soft and chewy and 2) crunchy. I prefer the crunchy but I like the other stuff too. The inspiration for this caramel corn recipe I’m sharing today is actually not my mum’s recipe. I have no idea where it comes from, but my mum keeps a good stash of this caramel corn stuff in the cupboard almost constantly. It comes in a big cone wrapped in cellophane that vaguely reminds me of a circus tent. It’s crunchy, and drizzled in white and dark chocolate and it’s called Zebra Caramel Corn. Oh my gosh it’s so good. Obviously I don’t live with my mother anymore and don’t have constant access to her snack stash. But it’s okay because I recreated that caramel corn at home and I’ve gotta say I like it better than its namesake. This caramel corn is perfectly sweet and salty and extra rich from the chocolate drizzles. It’s easy to make and if you can manage to spare some (or just make an extra batch) it makes an excellent neighbor gift. Yeah, just make a second batch. The first one won’t last long enough to make it across the street. Recipe adapt from Martha Stewart.
