Print-7573This February, try some sweet and crispy popcorn covered in rich caramel and dark chocolate, and salted with Newfoundland sea salt. It’s the perfect treat for all the upcoming movie nights you may be planning with your friends and loved ones this month.

YIELD: 2 servings
PREP TIME: 1 hour


8 cups popped popcorn
(1/3 cup unpopped corn kernels)
½ cup butter
1 cup brown sugar
¼ cup maple syrup or agave nectar
1 teaspoon Newfoundland sea salt
½ teaspoon baking soda
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips


Preheat oven at 250oF. Place popcorn in a large mixing bowl and set aside. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, maple syrup or agave nectar and ½ teaspoon Newfoundland sea salt. Bring to a boil while stirring constantly.

Once the mixture is boiling, stop stirring and let it boil for 4 minutes. Remove from heat and stir
in baking soda and vanilla. Drizzle over popcorn while stirring to coat it evenly. Spread popcorn over a parchment paper lined baking sheet.

Sprinkle chocolate chips on top of the popcorn. Bake in preheated oven for 40 minutes, stirring every 10-15 minutes. Remove from oven and sprinkle the rest of the Newfoundland sea
salt. Let cool completely before breaking into pieces. Once cool, you can serve it or store it
into airproof bags for up to one week.

Elisabeth Luther is a food photographer and the author of the popular food blog Homemade Hearts. Melany Otis is the owner of the award-winning catering company Fine Food Factory.