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.
If you are not a fan of spicy chocolate flavors, replace the chili powder with cinnamon or omit entirely.
Yield: About 10 cups