Whiplash is probably best remembered for its Oscar-winning performances, Oscar-winning screenplay, and the triumphant return of Paul Reiser to the silver screen. And no scene more memorable than the incredulously shared movie theater snack crunched upon by the man himself and his son - follow along today as we unlock the secrets of true movie-theater popcorn at home, pointlessly recreated Raisinets, and the dark art of tempering chocolate.

 

Ingredients

For homemade Raisinettes:

  • 3 bars of chocolate
  • Raisins (and other dried fruits, if you want)

 

For popcorn:

  • 1 heaping teaspoon Flavacol (You can get this on Amazon. It lasts forever.)
  • 3 tablespoons of coconut oil
  • ⅓ cup of popcorn kernels

Method

For homemade Raisinettes:

  1. Fill a pot about ¼ full of water and bring to a boil. Once boiling, reduce to a simmer. Place a heat safe mixing bowl on top so that the water is not touching the bottom of the bowl.
  2. Break 2 of the 3 chocolate bars into chunks and place into the bowl above the simmering water. Stir until fully melted and approximately 115℉. Remove from heat.
  3. Break apart the remainder of the chocolate and add it to the bowl. Stir until melted and the temperature will lower to about 82℉.
  4. Place bowl back on boiler and heat back up to 90℉. Then, remove from heat.
  5. To test your chocolate, take a knife and dip it in the chocolate and place the knife in the fridge for a few minutes. Take the knife out and look at the chocolate. If the chocolate is smooth, glossy, and non streaky, it was tempered correctly.
  6. Take the raisins (or dried fruit) and coat in the chocolate. Place the chocolate coated raisins (or dried fruit) on a parchment paper covered sheet and set aside to harden.
  7. Once hardened, scrape the little raisinettes off of the sheet and enjoy.

For regular popcorn method:

  1. In a large stock pot, heat the coconut oil over medium-high heat. Use a few popcorn kernels as temperature indicators. When one pops, take the oil off of the heat.
  2. Add the rest of the popcorn kernels and the flavacol. Give it a good mix, cover, and let rest off the heat for 30 seconds.
  3. Return the pot to the heat and shake gently until every kernel is popped. Pour into a bowl and butter as desired.

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