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Dark Chocolate Popcorn With Sea Salt

January 1st, 2016 Posted in Lifestyle
I like my desserts to be salty & sweet. I will take chocolate covered pretzels, chocolate covered almonds or peanut M&M’s every time, hands down over plain chocolate or candy. So when I saw this recipe for Dark Chocolate Popcorn With Sea Salt, I said, yes please! Enjoy on your next movie night. – Ashleydark-chocolate-popcornYou’ll need:

1/2 tsp of sea salt
1 large sprig of rosemary (plus a little more for sprinkling over the top)
1 tbsp of olive oil
1/3 cup popcorn kernels
1 cup of almonds
1 cup of pumpkin seeds
5 oz of dark chocolate (2 regular sized chocolate bars), broken up into small squares

To make the rosemary salt, use a mortar and pestle and grind the salt and rosemary. Transfer the salt mixture to a cutting board and mince the rosemary into the salt. Set aside while you make the popcorn.

In a medium saucepan, heat the olive oil over medium heat, add a couple kernels and cover. When the kernels pop, add the remaining kernels to the pot, cover and give it a good shake to distribute.

Once the kernels start to pop, wait until the popping slows down to 2-3 second between each pop. That’s when you know it’s done. Remove it from the heat immediately and transfer the popped popcorn to a large mixing bowl.

While the popcorn is popping, toast the nuts and seeds in a dry skillet for a couple minutes. Transfer them to the same large mixing bowl as the popcorn.

Line a baking sheet with parchment paper. Using a double broiler, melt the chocolate while stirring constantly. When the chocolate has completely melted, pour it over the popcorn mixture and stir it to coat evenly.

Pour the mixture out onto the parchment lined baking sheet and spread it out evenly. Place it in the fridge for about 15 minutes to allow the chocolate to harden.

Source: cupofjo.com

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