Chocolate Malt Popcorn
Last week I shared my favorite go-to kettle corn recipe. This week I’m sharing a fun variation, a Chocolate Malt Popcorn Recipe. It’s a great back-to-school treat for the kids, and for those who are young at heart!
Earlier this summer, Ava hosted a bake sale on our front lawn.
She woke up one Saturday morning and decidedly stated that it was a good day for a bake sale. I blinked at her a couple times, then remembered our neighborhood was hosting an annual event and there would be extra foot traffic all day. I walked to the pantry and started pulling out odds and ends… half-empty bags of chocolate chips, chopped nuts, sprinkles.
We found a large bag of popcorn kernels and it dawned on me that popcorn would be fast to make in mass.
We put a couple sheets of cookies in the oven and started popping corn. We made two of our standard favorites, Kettle Corn and Tex Mex Popcorn, yet as I was shuffling through the pantry I noticed I had a container of malted milk powder far in the back.
With a little powdered sugar and cocoa powder, we turned that malted milk into chocolate malt powder for dusting the popcorn.
We cooked the popcorn on the stovetop with a little more oil than normal so it was well coated once popped. Then we tossed the hot popcorn with the malted milk powder to create a snack with a sweet chocolatey malty crunch.
Our Chocolate Malt Popcorn Recipe was a huge hit!
Ava packaged it in sandwich bags and charged a dollar a bag. She made a killing. So much in fact that she paid a few neighbor friends to assist her, and sent them in to instruct me to keep the popcorn coming.
I forgave the impertinence… they were excited.
Plus, I may work for her someday, so I want to stay on her good side. *wink*
Chocolate Malt Popcorn Recipe
- In a small bowl, mix the powdered sugar, cocoa, malted milk powder and salt together. Set aside.
- Place the oil and popcorn kernels in a large 6-8 quart heavy-bottomed pot with a lid. Shake the pot to cover the kernels in oil. Place the lid on the pot and open the vent. If your lid doesn't have a vent, offset the lid a little so there's a crack in the side.
- Place the pot over medium heat and wait for the kernels to start popping. The moment the kernels slow down and are about to stop popping, take the popcorn off the heat, so you don't burn the bottom, then pour the chocolate malt powder over the top and toss vigorously.
- Once well-coated, store the popcorn in an airtight container for up to a week.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!