Chocolate Almond Popcorn Recipes

ALMOND BARK POPCORN

Steps:

• Heat 2 tablespoons oil in a large saucepan over medium-high heat. Put 4 popcorn kernels into the oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes.
• Spread popcorn out onto a few sheets of waxed paper.
• Place almond bark in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until bark is melted, about 5 minutes.
• Drizzle the melted almond bark over the popcorn; mix to coat evenly. Let bark dry, about 30 minutes.

CHOCOLATE-ALMOND POPCORN

Steps:

• Preheat oven to 200 degrees. Put popcorn in a large bowl. Add the nuts; set aside. Put sugar, corn syrup, butter, cocoa, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 5 minutes.
• Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.

CHOCOLATE ALMOND POPCORN

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Mix together the sugar, corn syrup, butter, cocoa powder, and salt in a saucepan over medium-low heat until the mixture is smooth and begins to simmer. Place the popcorn into a very large bowl, mix with the almonds, and then pour the chocolate syrup over the mixture. Stir until all the popcorn and almonds are coated. Spread the chocolate popcorn out onto several large baking sheets in a single layer.
• Bake in the preheated oven until thoroughly dry, about 1 hour, stirring every 20 minutes or so to dry all sides of the popped corn. Allow to cool on the sheet, then transfer into sealed containers.

17 EASY SWEET POPCORN RECIPES

Steps:

• Pop popcorn and place it in a large bowl, and preheat the oven to 250 degrees.
• Melt butter in a medium saucepan. Stir over medium heat and mix in salt, brown sugar, and corn syrup. Stir constantly while bringing to a boil
• Boil without stirring for 4 minutes and then remove from heat. Mix in vanilla and soda.
• Pour slowly over popcorn, stirring to coat.
• Place in 2 shallow baking dishes and pop in the oven to bake for 1 hour. Stir every 15 minutes. Let cool completely before breaking up the popcorn and eating!

CHOCOLATE ALMOND POPCORN

Steps:

• For about 8 cups of popcorn: 2 tablespoons of Almond Butter, ½ cup of unsweetened coconut flakes plus ½ cup dark chocolate chips and place in microwave for 7 seconds at a time, stirring until completely melted. Drizzle over popcorn and try not to eat the whole bowl at once! Good luck.

CHOCOLATE AND ORANGE OLIVE OIL POPCORN SNACKS

Steps:

• Lightly grease an 8-inch square baking dish with coconut oil. Line the pan with one strip of parchment paper, overhanging the pan on each end, and set aside.
• Place the popcorn in a large bowl. In a small saucepan, bring the maple syrup to a simmer over medium heat. Whisk in the almond butter and orange zest, stirring until smooth. Remove from the heat and pour the mixture over the popcorn. Using a rubber spatula, toss to coat well, breaking up the popcorn a bit in the process.
• When cool to the touch, stir in the chocolate chips. Scrape into the prepared pan and smooth the top with the spatula. Refrigerate until set, at least 1 hour. Cut into bars and serve.