Chocolate Drizzled Popcorn
Freshly popped stovetop popcorn is topped with rich melted chocolate and flaky sea salt for an irresistible sweet-and-salty snack! Chocolate Drizzled Popcorn is so easy to make in just 5-minutes, you'll be making it for movie night, holidays, and get-togethers -- all the time!
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Servings: 16 cups
Calories: 108kcal
Equipment
Ingredients
- 3 Tablespoon oil of choice, refined coconut oil is preferred
- ½ cup popcorn kernels
- ¾ - 1 cup chocolate chips, or chopped chooclate
- 1 teaspoon oil of choice, see notes
- Sea salt flakes, as desired
Instructions
- Prepare a large baking sheet (or two) with a layer of parchment or waxed paper. You can also spread the paper on a countertop or table - you just want an area for the popcorn to dry.
- In a large heavy-bottomed large stockpot or dutch oven, add the oil and three popcorn kernels, heating over high heat. Cover the pan. These are the "test kernels" and once they pop, it signals that the oil is officially hot enough to pop all the kernels at the same time.
- Meanwhile, measure out the remaining 1/2 cup of popcorn kernels. Once the three test kernels have popped, immediately add the 1/2 cup of popcorn kernels to the pan. Cover and remove from heat, gently swirling from side to side for 20 seconds. Return the pan to the heat, and the popcorn kernels will almost immediately begin popping.
- Once the kernels are about halfway done popping, slightly crack the lid to allow excess steam to escape. Do this when the stockpot is approximately halfway full with popcorn, or about 30 seconds to 1 minute after they've popped – this does not have to be exact.
- If needed, you can gently shake the pan side to side to allow any remaining kernels to make it to the bottom of the pan to pop. Once the popping has slowed or just stopped, pour the popcorn onto the prepared baking sheet or parchment paper.
- In a microwave-safe bowl, add the chocolate an additional 1 teaspoon of oil. Heat in 15-20 second increments, stirring between each time, until the chocolate is almost melted. Then, continue stirring and allow the residual heat to melt the remaining lumps.
- Drizzle the chocolate across the popcorn until evenly coated. Sprinkle flaky salt across as desired and add any additional mix-ins you'd like. Let the chocolate harden, for approximately 30 minutes.
- Store popcorn in an airtight container at room temperature in a cool area. It will last for up to 3-5 days.
Video
Notes
- Oil in Chocolate: adding a little oil helps keep the chocolate smooth, shiny, and prevents it from getting too hard once it cools on the popcorn.
- Pre-popped popcorn: if using storebought popcorn, simply proceed to the step of melting the chocolate.
Nutrition
Calories: 108kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 5mg | Potassium: 14mg | Fiber: 1g | Sugar: 7g | Calcium: 1mg | Iron: 1mg
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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