Chocolate Popcorn

Note: 1/4 to 1/3 cup of popcorn kernels should yield about 8-10 Cups of popped. So if you are starting with popped, then you’ll need about 8-10 Cups!

Preheat oven to 300 degrees F and grease a large rimmed baking sheet.

Heat one tablespoon of coconut oil in a large pot over medium-high/high heat. Once oil is hot, add a single popcorn kernel. Place lid on pot and wait for the kernel to pop. Once the kernel has popped, sprinkle in the remaining popcorn kernels to form a single layer on the bottom of the pan. Keep the pan on the burner but shake often as the kernels pop. Keep heating and shaking until the popping subsides and you no longer hear kernels rattling when you shake it. Be careful not to burn the popcorn!

Place the popcorn onto the rimmed baking sheet and stir in the peanuts, set aside.

In a heavy-bottom saucepan, add in the chocolate, honey, maple syrup and remaining coconut oil. Over medium heat, stir often until melted and smooth. Add in the vanilla, stir and then pour the mixture over the popcorn/peanut mixture. Toss well to coat.

Place into your preheated oven and bake for 10 minutes. Remove from the oven, toss to combine everything, and bake for an additional 10 minutes. Remove from oven and toss one last time before baking for a final 10 minutes. Remove from oven and let cool on pan. Stir to keep everything from sticking, season with kosher salt and serve slightly warm.

Store in an airtight container for 1-2 weeks.

Note: To keep this gluten free and dairy free, use dark chocolate and coconut oil.