My coworker and I go to Whole Foods a few times a week and always enable each other into buying some impulse sweet or another, typically of the snacky and/or chocolatey variety, and the one time we thought we were going to get out of there with everything we came for but nothing more, we came across bags of chocolate-covered, almond-studded popcorn in – of course – the checkout aisle.
Of course, if you want to add more so that the taste is more powerful, feel free. On the other hand, if you think spicy-sweet isn’t your favorite, or you had a Mexican hot chocolate the other day that made you gag, skip the chili powder all together, or replace it with cinnamon.
Either way, it’s a quick, poppable party mix that’s perfect for a party, or your 3pm snack craving!
- 1/2 cup corn kernels
- 2 Tablespoons flavorless oil, plus more for popping if using the stovetop
- 2 cups whole raw almonds
- 1/4 teaspoon coarse sea salt, optional, or to taste, plus more for garnish
- 1-2 teaspoons chili powder, optional, or to taste, plus more for garnish
- 1/4 cup cocoa powder, or more to taste
- 1 teaspoon Natvia or other granulated stevia product, adjust to taste
- 3/4 cup dark chocolate chips or chunks, melted and slightly cooled
- Pop the popcorn. If you want to use the stove top, toss the kernels in 2 Tablespoons of oil in the bottom of a large stock pot and cover. Cook over medium high heat, shaking periodically, until the popping slows to about 2-3 pops per second. Otherwise, pop the kernels in the microwave.
- Transfer the popped kernels to a large, clean bowl or bag (I used a clean paper grocery bag) and toss with another 2 Tablespoons of oil.
- Add almonds and shake again.
- Sprinkle salt, chili powder, cocoa powder and stevia over popcorn, close the bag and shake vigorously to distribute. Taste and adjust ingredients if desired.
- Transfer the popcorn to a baking sheet covered with wax or parchment paper, or a nonstick pad. Spread into an even layer, pour melted chocolate over the top, and toss gently to coat.
- Garnish with additional sea salt or chili powder, if you want.
- Allow the mixture to cool and the chocolate to firm up before serving.
- Serve immediately, or store in an airtight container at room temperature for up to a week.
The almonds weigh far more than the popcorn, so tend to sink to the bottom. If you would like them to stay mixed better, try coarsely chopping the almonds before you add them to the popcorn.
If you are not a fan of spicy chocolate flavors, replace the chili powder with cinnamon or omit entirely.
Yield: About 10 cups