We've injected a caffeine hit into this bittersweet chocolate and coffee-flavoured popcorn. The key is to toss the popcorn while it's piping hot to create a candy-like chocolate shell on the popcorn and to get the sesame praline pieces to stick.
- 2 tbsp canola or vegetable oil
- 70 g (⅓ cup) popcorn kernels
Mocha sesame brittle
- 30 g store-bought sesame snaps (see Note), finely crushed
- 1 tbsp instant coffee granules, finely crushed
- 1 tbsp cocoa powder
- 1½ tbsp icing sugar, sifted
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 7 cups
To make the mocha sesame brittle, combine all the ingredients and stir well.
Heat the oil in a 3-litre saucepan with a tight-fitting lid over medium-high heat. Add a popcorn kernel to the oil to test if it is hot enough; if it spins, then the oil is ready (see Note). Add all the popcorn kernels, cover with the lid and cook, shaking the pan occasionally, for 1 minute 45 seconds or until the popping sounds have stopped.
Tip the popcorn into a large wide bowl and immediately toss with half of the mocha sesame brittle until all the popcorn is well coated, then add the remaining mixture and toss again.
• Sesame snaps are available from the candy aisle in supermarkets or at the check-out counter at health food stores and newsagencies.
• The oil shouldn’t be smoking; if it is, remove from the heat until it stops smoking.
Photography by Amanda McLauchlan, styling by Aimee Jones.
View more ridiculously tasty recipes from our Popcorn Cup collection to celebrate the World Cup.