Samantha Seneviratne describes the significance of mise en place and keeping your workstation tidy and arranged while making an #UnChoppable Chocolate Toffee Popcorn!
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Chocolate Toffee Popcorn
RECIPE COURTESY OF SAMANTHA SENEVIRATNE
Level: Easy
Overall: 1 hr (consists of chilling time).
Active: 40 min.
Yield: 8 to 10 cups.

Components.

4 teaspoons vegetable oil.
6 tablespoons popcorn kernels.
1 cup coarsely sliced pecans.
8 tablespoons (1 stick) saltless butter, plus more for the pans.
1 cup sugar.
1 teaspoon kosher salt, plus more for sprinkling.
1/2 teaspoon pure vanilla extract.
1/2 teaspoon baking soda.
12 ounces bittersweet chocolate, carefully sliced.

Instructions.

In a big pot, heat the oil over medium-high heat. When it is hot, add the popcorn kernels and cover the pot. Once the popcorn starts to pop, minimize the heat to medium. Hold the cover on the pot and shake the pot till the popping stops. Transfer the popped popcorn to a big bowl and discard any unpopped kernels. Include the pecans.

Butter two large rimmed baking sheets. In a medium-sized heavy-bottomed pot with a sweet thermometer connected, heat the butter, sugar, salt, and 2 tablespoons water over medium heat, swirling the pot sometimes, up until the butter has melted. Cook the mix until the sweet thermometer reads 300 degrees F. Then remove the pot from the heat and quickly stir in the vanilla. Beware; it will spatter a bit. Stir in the baking soda.

Carefully put the mix over the popcorn, and right away stir the popcorn well to coat it in the warm toffee. Spread the coated popcorn out on the prepared baking sheets, and spray with salt. Let the popcorn stand until it is completely cool.

Transfer the chocolate to a double boiler or large heat-proof bowl set over a pot of barely simmering water. Melt the chocolate, stirring it periodically. Line a rimmed baking sheet with parchment.

Carefully drop a couple of pieces of popcorn into the melted chocolate and flip it around with 2 forks. Lift the layered popcorn out, tap it against the side of the bowl to eliminate any excess chocolate, and transfer it to the parchment lined baking sheet. Repeat with half of the staying popcorn. Transfer the chocolate-dipped popcorn to the refrigerator until set, about 20 minutes. Additional chocolate can be cooled, wrapped in plastic, and used once again.

When the chocolate popcorn has set, toss it with the plain toffee popcorn in a big bowl, and serve. Store in an airtight container in the refrigerator for as much as 2 days.

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How to Be Un-Choppable: Chocolate Toffee Popcorn with Samantha Seneviratne|Food Network.