Chocolate Wizard

List of ingredients:

2 large egg whites.
1/4 teaspoon of cream of tartar.
2/3 cup of sugar.
1/4 teaspoon of almond extract.
1 cup (6 oz) of semisweet chocolate, finely chopped.

Method:

In a large bowl, using a mixer on high speed, beat the egg whites with the cream of tartar until thick and foamy. Gradually add the sugar and keep beating until the mixture holds stiff, shiny peaks.

Using a spatula, gently stir in the almond extract and chopped chocolate. Spoon half-tablespoon portions into 1-inch wide mounds about 1-inch apart onto cooking parchment lined baking sheets.

Bake meringues in a 275F oven for about 30-35 minutes.

Allow to cool for 5 minutes on sheets, then slide a spatula underneath meringues and transfer to racks to finish cooling.

Source: Meringue Recipes.

What you’ll need:

2 cups of popcorn, popped.
1 cup of unsalted peanuts.
1 cup of sugar.
2/3 cup of corn syrup.
2 tablespoons of butter.
6 ounces of semisweet chocolate.
1 teaspoon of vanilla extract.

How to make it:

1) Preheat your oven to 250F.

2) Spray a large, shallow roasting pan with vegetable spray. Mix the popped popcorn and unsalted peanuts in the roasting pan.

3) In a heavy 2 quart saucepan, cook the corn syrup, sugar and margarine over medium heat, until the mixture boils, stirring constantly.

4) Stir in the chocolate and continue to cook for 5 minutes or until the chocolate is completely melted and the mixture is thickened.

5) Remove from the heat and stir in the vanilla extract.

6) Pour over the popcorn and peanuts, stirring to coat.

7) Bake for 60 minutes, stirring occasionally.

Pour onto foil and allow to cool.

9) Store in airtight containers.

More recipes like this: Popcorn Recipes.