Salted Dark Chocolate Popcorn
Servings
4people
Servings
4people
Ingredients
  • 1tbsp coconut oilor you could use olive oil
  • 1/3cup raw popcorn kernels
  • 100g good quality dark chocolate
  • 1/2tsp saltuse more or less salt to taste
Instructions
  1. Heat the coconut oil in a large saucepan with a lid over medium heat.
  2. When the oil is warm, pour in the kernels and place the lid on.
  3. Shake to ensure the oil covers each kernel.
  4. Once the popping has slowed right down, remove from the heat.
  5. Place popcorn into a large baking tray (with sides) that is covered in baking paper.
  6. Melt the chocolate in a microwave safe bowl on med/high, checking regularly so that it doesn’t burn.
  7. It is ready when you can stir it and it is quite runny.
  8. Pour chocolate over the popcorn and toss to coat.
  9. Add the salt to taste and allow the chocolate to harden up on the popcorn at room temperature for around an hour.
  10. If serving to kids it’s a great idea to place some cupcake liners into a muffin tray and fill those with popcorn before allowing it to come to room temperature.
  11. Otherwise, once hardened slightly, place in a giant bowl to share, or 4 smaller bowls for some portion controlled fun.
Recipe Notes

Serves 4 at 240 calories each

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Salted Dark Chocolate Popcorn
Salted Dark Chocolate Popcorn
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Snacks
Cuisine Chocolate
Servings
people
Ingredients
  • 1 tbsp coconut oil or you could use olive oil
  • 1/3 cup raw popcorn kernels
  • 100 g good quality dark chocolate
  • 1/2 tsp salt use more or less salt to taste
Course Snacks
Cuisine Chocolate
Servings
people
Ingredients
  • 1 tbsp coconut oil or you could use olive oil
  • 1/3 cup raw popcorn kernels
  • 100 g good quality dark chocolate
  • 1/2 tsp salt use more or less salt to taste
Salted Dark Chocolate Popcorn
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the coconut oil in a large saucepan with a lid over medium heat.
  2. When the oil is warm, pour in the kernels and place the lid on.
  3. Shake to ensure the oil covers each kernel.
  4. Once the popping has slowed right down, remove from the heat.
  5. Place popcorn into a large baking tray (with sides) that is covered in baking paper.
  6. Melt the chocolate in a microwave safe bowl on med/high, checking regularly so that it doesn’t burn.
  7. It is ready when you can stir it and it is quite runny.
  8. Pour chocolate over the popcorn and toss to coat.
  9. Add the salt to taste and allow the chocolate to harden up on the popcorn at room temperature for around an hour.
  10. If serving to kids it’s a great idea to place some cupcake liners into a muffin tray and fill those with popcorn before allowing it to come to room temperature.
  11. Otherwise, once hardened slightly, place in a giant bowl to share, or 4 smaller bowls for some portion controlled fun.
Recipe Notes

Serves 4 at 240 calories each