Triple Chocolate Sea Salt Popcorn

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Irresistible chocolatey goodness drizzled over popcorn popped in rich, nutty coconut oil and completed with a sprinkle of sea salt. You need to try it to believe it!

A treat to satisfy both sweet and salty cravings!

One of my favorite things about this treat is watching somebody try it for the first time... their eyes light up with shock as they reach for more and ask for the recipe!

Recipe Ingredients

• Dark Melting Chocolate

• Milk Melting Chocolate

• White Melting Chocolate

• Olive Oil

• Popcorn Kernels

• Coconut Oil

• Salt

• Flaky Salt for Sprinkling

  
  

Directions

Step 1: Chop all the chocolate into small, even pieces. For the white chocolate, leave a few larger chunks.

Step 2: Place each in separate microwave safe bowls. Add ½ tsp of olive oil to the bowls of dark and milk chocolate only (no oil for the white chocolate). Set aside.

Step 3: Lay out parchment paper on your counter to cover a large area (about 2 long strips). This will be where you spread the popcorn once it’s popped.

Step 4: In a large pot (at least 4 quarts), over medium heat, add coconut oil, 1 tsp salt, and about 3 popcorn kernels. Cover with lid.

Step 5: Wait for the kernels to pop. Remove the pot from the heat and add the rest of the kernels. Cover with lid and swirl the pot for 10-15 seconds to evenly distribute the heat.

Step 6: Return the pot to the burner and let the kernels begin popping. As the popcorn pops, occasionally shake the pot (using kitchen towels or pot holders to hold the lid in place) to ensure the unpopped kernels fall to the heat at the bottom. When the popping slows to 2-3 seconds between pops, remove from heat.

Step 7: Add about half of the white chocolate pieces over the popcorn in the pot. Cover and gently toss to distribute the chocolate. Add the rest of the white chocolate and repeat. Be careful not to over-shake to prevent the chocolate from settling at the bottom of the pot.

Step 8: Dump the popcorn onto the prepared parchment paper and pick out any unpopped kernels.

Makes wonderful party favors!

Step 9: Microwave the milk chocolate in 15-second intervals, making sure to stir for about 20 seconds between each interval. Do not skip the stirring!

Step 10: Once the chocolate is a silky consistency with zero lumps, use a fork to drizzle it over the popcorn. Use as much or as little as you like.

Step 11: Evenly toss flaky sea salt over the popcorn while the chocolate is still wet.

Step 12: Once the milk chocolate has mostly hardened, gently move the popcorn around to expose uncoated areas and break apart any pieces that may be stuck together.

Step 13: Melt the dark chocolate using the same method as before and drizzle it over the popcorn.

Step 14: Evenly toss flaky sea salt over the popcorn while the chocolate is still wet.

Step 15: Let the chocolate mostly harden before breaking apart any clusters.

Step 16: Once the chocolate is completely hardened, move the pieces to a large bowl that has a lid. You can store the popcorn in any container or bag with an airtight seal. The popcorn will stay fresh for over a week, but it's best enjoyed within the first 7 days.

! WARNING !

This recipe is incredibly addictive. Once you try it, it’s hard to stop. The combination of sweet chocolate and salty crunch is dangerously delicious. Enjoy responsibly.

FAQs:

What kind of chocolate is best?

• It’s important to use chocolate that will harden as it dries. I recommend melting wafers or almond bark chocolate for the best results.

• If you choose to use regular chocolate chips, you’ll need to temper the chocolate to ensure it sets properly after drizzling.

Should I use a kitchen scale?

Can I customize this recipe using specific colors and sprinkle?

TRIPLE CHOCOLATE SEA SALT POPCORN RECIPE

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