White Chocolate, Coconut, & Candied Ginger Popcorn (serves 1-2)
1/2 c unsweetened coconut, toasted
1 1/2 tbs vegetable oil
1/4 c popcorn kernels
Pinch of sea salt
4 oz white chocolate, chopped
2 tbs chopped candied ginger
- Place heat-proof bowl over a pot of water. The bowl should fit snugly and not touch the water. Add the chocolate to the bowl and bring the water to a simmer. While the chocolate is melting, combine oil, kernels, and sea salt in a medium sauce pan. Turn heat to medium high. When the first couple of kernels pop, place lid over pan and move from side to side over the burner. When popping slows to a few seconds between sounds, take the popcorn off the heat.
- When a few lumps remain in the chocolate, take the bowl off the heat and stir until smooth. Stir in chopped ginger. In a large bowl, combine coconut, popcorn, and chocolate mixture. Toss with your hands until the chocolate has distributed evenly over all the popcorn. Eat right away. Maybe have a wet nap handy.