- Prep time
- 5 minutes PT5M
- Cook time
- 30 minutes PT30M
- 4 servings
For those with a bit of a sweet tooth, satisfy your candy craving with this delicious dessert/snack combo. Top your popcorn with a generous drizzle of dark chocolate, nuts and coconut for the ultimate movie-watching morsel.
- ½ cup sliced almonds
- 1 cup sweetened dried coconut
- ¼ cup coconut oil
- ⅔ cup popcorn kernels
- 8 ounces 72% dark chocolate
- 2 teaspoons kosher salt
Preheat oven to 350°F. Spread almond slices out on a shallow rimmed baking sheet in a single layer and bake 5-10 minutes, or until golden brown.
Spread coconut on a shallow rimmed baking sheet and bake about 10 minutes, stirring occasionally, until just beginning to brown.
To pop popcorn on the stovetop, use a heavy-bottomed pan with a tight-fitting lid. Heat oil and 3-4 kernels over medium heat, covered. When test kernels pop, add remaining kernels and cover.
Remove pot from heat and shake with lid on for 30 seconds. Return to stove over medium-high heat. Jiggle pot every few seconds to let popped kernels rise and unpopped kernels sink to the bottom. Vent lid after shaking so steam can escape and popcorn won’t be soggy. Remove pot from heat when pops slow to every 5 seconds.
Microwave chocolate in a microwave-safe bowl in 30-second increments, until completely melted when stirred.
Pour over popcorn and stir to coat. Spread popcorn evenly on a parchment-lined baking sheet and sprinkle with toasted almonds and coconut. Let rest at room temperature until chocolate is cool and hardened.