White Chocolate, Coconut, & Candied Ginger Popcorn

This popcorn was inspired by the movie Rio.  It's true, I enjoy a good kid's movie.  In fact, Up is also in my Netflix queue.  Once I figured out how easy it is to make popcorn, I wanted to make a batch to reflect the tropical setting of the movie.   Check it: White chocolate, coconut, and candied ginger.  I'm not what you would call a huge white chocolate fan.  I have no desire to eat a hunk of it like I do with dark or even milk chocolate.  But I do think it's nice mixed into things.  And with candied ginger?  Whew.  The heat from the ginger plays off the vanilla-y sweetness of the white chocolate.  Love.

Simple stuff: Candied ginger, coconut, vegetable oil, salt, white chocolate, and popcorn kernels.

 Step one is toasting the coconut.  I think it's better to do this before anything else because it can easily burn.

When you give it your full attention you get fragrant, golden flakes.

In a medium sauce pan, start heating the vegetable oil, kernels, and salt.  Trust me, you want the salt in this to set off the sweetness in the chocolate.

Speaking of the chocolate, place a bowl over a pot of simmering water.  The bowl should fit snugly over the pot but shouldn't touch the water.  Also, you don't want the water to come to a boil.  White chocolate is a finicky product.  It can seize easily, but if you're gentle with it, it'll be gentle with you.  Now, if you want to add some sort of flavoring (ohmygoodness orange extract would be divine in this...why am I only thinking of this now?!) you need to do it at the beginning before the chocolate starts melting.

A little patience and you can get your melt on.

When the first couple of kernels start popping, put the lid on the pot and starting moving it from side to side over the burner.  I know this is a little different from the last time I made popcorn, but I think this is a touch easier.

Take it off the heat when the popping slows to a few seconds between...pops.  You'll have a beautiful bowl of popped corn.  Pop pop pop.

 You can take the bowl off the heat when a few lumps remain in the chocolate.  The bowl will have enough residual heat to melt with a little bit of stirring.

I managed to completely forget to take a picture of the ginger after it was chopped.  Whomp whomp.  Stir it into chocolate.

In a large bowl, combine the coconut, popcorn, and chocolate mixture.  I'll be honest, this is easiest if you just mix it with your hands.  Forget a spoon or spatula.  Just dive in there.  This is probably a good thing to do with kids.  They can get messy and "help" you.

Toss it until the chocolate has distributed over all the popcorn.

 Use an appropriately festive bowl to eat from.

I kind of love that the chocolate never sets.  I'm sure you could stick it in the fridge or freezer a few minutes to get the chocolate to set up, but I like having messy fingers at the end of a bowl of popcorn.  Btw, Rio is a cute movie.

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.