Salty ~ Sweet ~ Crunchy
While it may sound a little odd, chocolate popcorn is really good, and it’s easy to make. For this batch, I made a tasty dark chocolate popcorn. I did use a higher quality chocolate as I wanted it to be special for our Valentine’s Day treat. I like the bitterness of dark chocolate mixed with the salty, crunchy popcorn.
As you’re deciding which type of chocolate to use for your chocolate popcorn, you’ll want to keep in mind the taste preferences of those who will be eating the chocolate popcorn. Munchkin isn’t a big dark chocolate fan as she likes something a little sweeter, so she wants me to make another batch with a sweeter chocolate like milk chocolate.
If you want an extra punch of color, you can drizzle white chocolate over the finished chocolate popcorn. It looks festive and fun – especially if you use the color, candy-coated sunflower seeds as an add-in.
My favorite type of popcorn is conventional stovetop popcorn. It doesn’t take very long to make, but the taste is much better. That being said, sometimes it’s just easier to use microwave popcorn. I like to use a natural or organic salted popcorn when I do use microwave popcorn.
If you use microwave popcorn, you’ll want to pop one bag according to the instructions. For stovetop popcorn, you’ll need roughly 4-5 cups popcorn, popped.
After you have the popcorn ready, prepare a jelly roll pan with a piece of parchment paper or waxed paper.
Over a double boiler, slowly melt your chosen popcorn with 1 tbsp of coconut oil. If you prefer to use a microwave, microwave in 30-second increments and stir to avoid burning.
Slowly drizzle the melted chocolate over the popcorn, gently stirring as you go. Carefully stir the chocolate and popcorn until the popcorn is thoroughly coated. Spread the chocolate coated popcorn in a single layer on the jellyroll pan. Top with add-ins, if desired.
Place in refrigerator to set. You can either eat immediately (yes!) or store in an airtight container after the chocolate has set.
- 1 bag of natural, salted microwave popcorn (or roughly 4-5 cups of conventionally popped popcorn, salted to taste)
- 1 cup chocolate chips/chunks (use your favorite type making sure they're gluten free)
- 1 tbsp coconut oil
- candy coated sunflower seeds, nuts, other add-ins (optional)
- Place a piece of parchment paper or wax paper on a jelly roll pan.
- Spread popcorn in a single layer on the prepared jelly roll pan.
- Slowly melt chocolate with 1 tbsp coconut oil on double boiler or in microwave (microwave in 30 second increments and stir to avoid burning the chocolate)
- Drizzle melted chocolate over the popcorn.
- Carefully stir the chocolate and popcorn until popcorn is coated.
- If desired, sprinkle with add-ins.
- Refrigerate to set chocolate.
- After chocolate is set, serve immediately or store in an airtight container for a couple of days.
This recipe was featured in The Christian Home Magazine – Issue 51