Switch things up on movie night! Here's how to make the new "butter" for your popcorn.
Kim Crawford Pinot Noir Chocolate Drizzle
Ingredients
- 2 teaspoons vegetable oil
- 1/3 cup popcorn kernels
- 2/3 cup Kim Crawford Pinot Noir
- 2 teaspoons unsalted butter
- 1/2 cup high quality bittersweet chocolate drops
- salt to taste
Kettle-Popped Corn
Heat oil for 1.5 minutes over medium-high heat in a covered pot; add 3 kernels to the hot oil, return the lid and begin swirling the pot. Once 2 of the three kernels have popped, add the remaining 1/3 cup. Quickly close the lid and vigorously swirl the pot to distribute ingredients evenly. Swirl once every minute before popping begins; continuously swirl the pot once the kernels begin to pop. Turn the heat off once popping has slowed to 3 seconds between pops. Place the popcorn onto a foil-covered cookie sheet.
Wine Reduction
Bring 2/3 cup of Kim Crawford Pinot Noir in a small stock pot over medium-high heat, to a boil. Then lower heat to medium and let simmer for 5 minutes; add 2 teaspoons butter and stir, letting the wine melt the butter. Turn heat to low and leave the pot on the stove.
Tempering Chocolate
Place 1/2 cup chocolate drops in a microwave safe bowl and heat at half power for 45 seconds. Remove, stir (note: chocolate may not appear to be melted), and heat again at half power for 45 seconds. Remove and stir, allowing the warm chocolate to melt what has not yet melted. Add 1 tablespoon of reduced wine and butter mixture to tempered chocolate and stir, slowly combining the rest of the wine reduction in tablespoon increments until fully mixed. The chocolate and wine should be warm enough that the chocolate melts as you stir. (If not fully liquid, microwave in 10 second increments at half power until fully liquid.) Using a teaspoon, drizzle the chocolate over the freshly popped popcorn; sprinkle salt to taste. Allow the drizzled corn to sit for 5 minutes, until the chocolate has firmed. Enjoy with a glass of Kim Crawford Pinot Noir!