Not So Silent Night: Twin Kennedy Christmas Music and Dark Chocolate Caramel Popcorn Recipe

With the holidays coming, Twin Kennedy are turning up the Christmas spirit and have released their debut holiday album, A Twin Kennedy Christmas.

The Powell River, BC natives have released the nine tracks and have hit the road for a 12 date tour with dates at home in British Columbia and south in Tennessee, Mississippi, and Georgia.

To help celebrate the season and the release of A Twin Kennedy Christmas we asked Julie to pair up a song from the album with one of her favourite holiday recipes… and she didn’t disappoint!

A Not So Silent Night is the last track on the record, and it ends things with a bang. If you’re looking for a song that everyone can tap their toes to and smile and sing along with, this one belongs on your holiday playlist. And if you’re looking for a sweet treat to enjoy with a big group of friends, or with your sweetheart while you watch Christmas movies, Julie’s Dark Chocolate Caramel Popcorn recipe is going to hit the spot.

Hit play to listen to A Not So Silent Night now!

And now, check out the details of Julie’s recipe and get Rudolph, Frosty, and Miracle on 34th Street ready to watch!

Julie’s Dark Chocolate Caramel Popcorn

Prep time: 15 minutes
Bake time: 1 hour

Ingredients:

2 gallons Popped Popcorn
2 cups Brown Sugar
1 cup Butter
1⁄2 cup Corn Syrup
1⁄2 teaspoon Baking Soda
1 teaspoon Vanilla Extract
1 cup Dark Chocolate Baking Chips (I like 60% cacao)
Dash of Salt

Directions: 

1. Preheat oven to 250°F.
2. Pop the popcorn – I recommend using a tablespoon of vegetable oil with an air popper. Spread the popcorn out on two large cookie sheets covered in parchment paper and set aside.
3. In a medium saucepan on medium heat, melt the butter. Once melted, add brown sugar and corn syrup and bring to a boil while stirring constantly.
4. Boil without stirring for 4 minutes.
5. Remove from heat and add salt, vanilla and baking soda.
6. Pour over popcorn and toss gently.
7. Bake for 1 hour stirring every 20 minutes. Remove from oven and set aside.
8. Melt dark chocolate and pour in a thin stream over the popcorn.
9. Let cool completely before breaking into pieces.
10. Serve and enjoy! (You can store in Ziploc bags in the freezer to make this treat last… that is, if it doesn’t all get eaten in the first day! J)

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Not So Silent Night: Twin Kennedy Christmas Music and Dark Chocolate Caramel Popcorn Recipe

With the holidays coming, Twin Kennedy are turning up the Christmas spirit and have released their debut holiday album, A Twin Kennedy Christmas.

The Powell River, BC natives have released the nine tracks and have hit the road for a 12 date tour with dates at home in British Columbia and south in Tennessee, Mississippi, and Georgia.

To help celebrate the season and the release of A Twin Kennedy Christmas we asked Julie to pair up a song from the album with one of her favourite holiday recipes… and she didn’t disappoint!

A Not So Silent Night is the last track on the record, and it ends things with a bang. If you’re looking for a song that everyone can tap their toes to and smile and sing along with, this one belongs on your holiday playlist. And if you’re looking for a sweet treat to enjoy with a big group of friends, or with your sweetheart while you watch Christmas movies, Julie’s Dark Chocolate Caramel Popcorn recipe is going to hit the spot.

Hit play to listen to A Not So Silent Night now!

And now, check out the details of Julie’s recipe and get Rudolph, Frosty, and Miracle on 34th Street ready to watch!

Julie’s Dark Chocolate Caramel Popcorn

Prep time: 15 minutes
Bake time: 1 hour

Ingredients:

2 gallons Popped Popcorn
2 cups Brown Sugar
1 cup Butter
1⁄2 cup Corn Syrup
1⁄2 teaspoon Baking Soda
1 teaspoon Vanilla Extract
1 cup Dark Chocolate Baking Chips (I like 60% cacao)
Dash of Salt

Directions: 

1. Preheat oven to 250°F.
2. Pop the popcorn – I recommend using a tablespoon of vegetable oil with an air popper. Spread the popcorn out on two large cookie sheets covered in parchment paper and set aside.
3. In a medium saucepan on medium heat, melt the butter. Once melted, add brown sugar and corn syrup and bring to a boil while stirring constantly.
4. Boil without stirring for 4 minutes.
5. Remove from heat and add salt, vanilla and baking soda.
6. Pour over popcorn and toss gently.
7. Bake for 1 hour stirring every 20 minutes. Remove from oven and set aside.
8. Melt dark chocolate and pour in a thin stream over the popcorn.
9. Let cool completely before breaking into pieces.
10. Serve and enjoy! (You can store in Ziploc bags in the freezer to make this treat last… that is, if it doesn’t all get eaten in the first day! J)

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