Snack Plate — Large Recipe
Chocolate covered chips, flavoured popcorn, mixed house nuts.
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Ingredients
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Chocolate-Covered Potato Chips
Flavoured Popcorn
Mixed House Nuts
Method
Chocolate-Covered Potato Chips
- 1
Prepare work area
Line a rimmed baking sheet with parchment paper or a silicone mat. Spread the potato chips in a single layer on the sheet with small gaps between them so chocolate can coat without sticking chips together.
- 2
Melt chocolate
Place the semisweet chocolate chips and coconut oil in a heatproof bowl. Melt gently using a double boiler (simmer water, bowl over but not touching the water) stirring frequently until smooth, or microwave in 20–30 second bursts stirring between bursts until fully melted and glossy.
- 3
Coat chips
Using a fork or dipping tool, pick up each chip, let excess chocolate drip back into the bowl, then place chocolate-coated chip back on the prepared tray. Alternatively, pour melted chocolate into a shallow bowl and briefly dip chips one at a time. Work quickly while chocolate is fluid.
- 4
Finish and set
If using, sprinkle a very small pinch of sea salt flakes over each chocolate-covered chip while chocolate is still wet. Once all chips are coated, place the tray in the refrigerator for 10–15 minutes until chocolate is set. Keep chilled until assembly; allow to come to near-room temperature for 5 minutes before serving if desired.
Flavoured Popcorn
- 5
Pop the corn
In a large heavy-bottomed pot with a tight-fitting lid, warm 2 tbs neutral oil over medium-high heat. Add three kernels and cover. When they pop, add the 1 cup popcorn kernels in an even layer, cover, and remove from heat for 30 seconds to bring all kernels near popping temperature. Return to heat and gently shake the pot occasionally until popping slows to 2–3 seconds between pops. Remove from heat and transfer popcorn to a large bowl, leaving unpopped kernels behind.
- 6
Butter and seasoning options
Melt 2 tbs butter and divide into two smaller bowls if making two flavour styles. For a sweet-tasting popcorn, stir 1 tbs malted milk powder or powdered sugar and 2 tbs brown sugar into half the melted butter; toss that portion of popcorn with the sweet butter until evenly coated. For a savory-smoky option, stir 1 tsp smoked paprika and a pinch (about 1 tsp) of fine salt into the remaining butter and toss that portion of popcorn. If you prefer a single style, combine the seasonings you want into all the melted butter and toss entire batch. Taste and adjust salt.
- 7
Optional light caramel finish
For a quick caramel-like coating, in a small saucepan melt 2 tbs brown sugar with 1 tbs butter and 1 tsp water over medium heat until bubbly and slightly thickened (1–2 minutes). Pour immediately over popcorn and toss quickly to coat; spread on a tray to cool so kernels stay crisp.
- 8
Cool and crisp
Let popcorn cool a few minutes so coatings set and popcorn becomes crisp. Break up any large clusters before plating.
Mixed House Nuts
- 9
Preheat and prepare
Preheat oven to 325°F (165°C). Line a small rimmed baking sheet with parchment paper or a silicone mat.
- 10
Coat nuts
In a medium skillet over medium heat, melt 1 tbs butter. Add 1 tbs brown sugar, 1 tsp soy sauce, and 1 tsp honey or maple syrup; stir until sugar dissolves and mixture bubbles slightly. Add smoked paprika, cayenne (if using), and 1/2 tsp fine salt; stir to combine. Add the 12 oz mixed nuts and toss in the skillet until every nut is evenly coated, about 1–2 minutes.
- 11
Roast
Transfer the coated nuts to the prepared baking sheet in a single layer. Roast in the preheated oven for 10–12 minutes, stirring once halfway through, until nuts are fragrant and caramelized. Watch closely during the last few minutes to prevent burning.
- 12
Cool and finish
Remove nuts from oven and let cool completely on the baking sheet; they will crisp as they cool. Once cooled, break apart any clusters. Taste and sprinkle an extra pinch of fine salt if needed.