The hardest part about going on a vacation is the going back to work part. Back to reality, back to the routine, back to the same old office chair, back to sorting and sending emails and chatting to your coworkers about the weather.
I was blessed with a gazillion emails in my inbox this morning, which was really rather daunting, even though I had only been away a few short days.
I think I’ll dedicate my Friday’s post to the trip, listing a few of the highlights and some of the photos I took. Nothing too fancy. Would you guys be into that sort of thing?
Within the first few hours of being at work today, I was craving a drink. A glass of wine, maybe, to curb the Reality Blues? Or maybe a stick of chocolate, to melt away the stress of work. So much for my “must go on a cleanse after this gluttonous weekend” idea. Oops.
This is when this popcorn comes into play. It’s quick, it’s easy, it’s mind-numbingly delicious on those days when you just need to stuff your face in something crunchy, chocolaty, sweet and delicious.
My trick to these popcorn clusters is to add a bit of coconut oil in with the melted chocolate. It melts completely with the chocolate, so it’s just as easy to drizzle, but once the chocolate hardens and sets, the coconut oil helps it stay solidified, preventing your fingers from getting covered in chocolate as you eat.
It’s not necessary – there are worse things than having chocolate fingers – but it’s a handy trick.
Until next time, happy snacking! I’m going to grab a few handfuls RIGHT NOW.
|Chocolate Marshmallow Popcorn Clusters|| |
- ½ cup popcorn kernels (unpopped)
- 2 Tbsp canola oil
- 2 cups mini marshmallows
- 8 oz semisweet chocolate, chopped
- 2 Tbsp coconut oil*
- Flaky sea salt, to taste
- Line a large baking tray with wax paper; set aside.
- In a large, heavy bottomed pot over medium heat, heat canola oil. Place three popcorn kernels in the pot. Once kernels have popped, remove from heat and add the rest of the kernels in a thin, even layer. Cover and count to 30 seconds before placing pot back on heat. The popcorn should start popping. Shake the pot to move the kernels around and avoid burning. When popping begins to fade, remove from heat and transfer to a large bowl. This method heats the oil to the right temperature first, then heats the kernels to near-popping temperature so that they pop at the same time, lessening the chance of any kernels burning on the bottom of the pot.
- Toss together the popcorn and marshmallows; set aside.
- Heat coconut oil and ¾ of the chocolate in the microwave for 30 second increments, stirring after each, until melted. Add in the remaining chocolate and stir until melted.
- Drizzle the chocolate over top of the popcorn mixture, stirring as you go, until well coated. Transfer to prepared baking sheet, and sprinkle with sea salt. Refrigerate for 30 minutes until chocolate has fully solidified. Break into chunks.