Aztec Chocolate Caramel Popcorn

By Hklbrries

Some of our favorite foods are having a very good spring – in the usual medical journals and at the recent San Diego gathering of the American Chemical Society. Mash them all up with just a little help from us, and we think you have a pretty good recipe for snack heaven. Read on.

Popcorn, for instance, won accolades as the “perfect snack food” because, according to University of Scranton chemist Joe Vinson, a serving has twice the polyphenols of most fruits or vegetables. Compared with fruits and veggies, which are largely water, popcorn, says Vinson, packs a more concentrated dose of the phytonutrients, which are thought to prevent cellular oxidation, the start of all things bad.

Even the kernels – those bits that get caught in your teeth – are packed with the alleged cancer-preventing antioxidant, says Vinson. But make no mistake, it’s healthiest air-popped.

Chocolate also got a boost, in an article published by the Archives of Internal Medicine. (It was a big topic in San Diego last month as well.) Surveying 1,018 men and women between the ages of 20 and 85, the University of California-San Diego’s Dr. Beatrice Golomb found that those who reported eating the most chocolate had lower body-mass indices (BMIs) than did respondents who reported little to no chocolate consumption, despite the finding that both groups appeared to consume roughly equal calories.

Golomb cited research showing that cocoa-derived epicatechin – once again, a polyphenol – appears to positively affect metabolic function and promote lean muscle mass over fat deposition. Sweet!

Chili peppers got a thumbs-up this week too. Zhen-Yu Chen, of the Chinese University of Hong Kong, told an audience at the American Chemical Society meeting that capsaicinoids – the chemicals that give habaneros, jalapenos, cayennes and other chili peppers their heat – boost heart health by supporting the breakdown and removal of LDL (“bad”) cholesterol from the blood and blocking the action of a gene that makes blood vessels contract. Add a little fire to the plasma, it turns out, and the blood flows more freely.

And then there was the extract of green coffee beans. While it has only half the caffeine of a cup of coffee, and might not taste so good straight from the capsule (Vinson, lead author of the study presented in San Diego, says it’s “extremely bitter”), it might help with weight loss, and more specifically, with loss of body fat – again, possibly by boosting metabolic function.

This got me to thinking: Could all of these ingredients – popcorn, chocolate, chili peppers and coffee beans – be used in a single, delicious confection? Methinks yes, it could. Here is a link to the recipe for what is, perhaps, the world’s perfect snack food: Aztec caramel chocolate popcorn: http://www.bhg.com/ recipe/aztec-chocolate- caramel-popcorn/.

Melissa Healy, Los Angeles Times

Ingredients

• 14 cups popped popcorn
• 1 cup roasted and salted pumpkin seeds (pepitas)*
• 1 1/2 cups packed brown sugar
• 3/4 cup butter
• 1/3 cup light-color corn syrup
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla
• 1 cup semisweet chocolate pieces
• 1 tablespoon shortening
• 2 teaspoons ground ancho chile pepper
• 1/2 teaspoon instant espresso coffee powder
• 1/4 teaspoon ground cinnamon

Details

Servings 40
Adapted from bhg.com

Preparation

Step 1

Preheat oven to 300 F. Remove all unpopped kernels from popped popcorn. Place popcorn and pumpkin seeds into a 17-by-12-by-2-inch roasting pan. Keep warm in oven while preparing caramel.

Butter a large sheet of foil; set aside. For caramel, in a medium saucepan combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 5 minutes more.

Remove saucepan from heat. Stir in baking soda and vanilla. Pour caramel over popcorn mixture; stir gently to coat. Bake for 15 minutes. Stir mixture; bake for 5 minutes more. Spread popcorn mixture on prepared foil; cool completely.

In a small saucepan combine chocolate, shortening, ancho chile pepper, coffee powder, and cinnamon. Cook and stir over low heat until chocolate is melted and smooth.

Drizzle chocolate mixture over popcorn mixture; if desired, toss gently to coat. Let stand at room temperature or in the refrigerator until set. Break mixture into clusters. Spoon into gift container.
from the test kitchen

Tip *NOTE:To roast raw pumpkin seeds, in a 15-by-10-by-1-inch baking pan combine 1 cup raw pumpkin seeds (pepitas), 2 tablespoons olive oil, and 1/2 teaspoon salt; toss gently to coat. Spread pumpkin seeds in a single layer. Bake in a 350 F oven for 10 minutes, stirring once halfway through baking.

Storage:Place popcorn in an airtight container; cover. Store at room temperature for up to 1 week.

Nutrition Information:
Per serving
138 calories
2 g protein
16 g carbohydrates
8 g total fat
9 mg cholesterol
4 g saturated fat
2 g monounsaturated fat
2 g polyunsaturated fat
1 g fiber
11 g sugar
66 mg sodium
85 mg potassium