Easy homemade kettle corn is mixed with toasted almonds and drizzled with dark chocolate for a quick and crunchy chocolate popcorn dessert.
Prep Time 15minutes
Cook Time 5minutes
Total Time 20minutes
1/4tspflaked sea salt
To toast almond slices:
Preheat oven to 350°F. Scatter sliced almonds in an even layer over an ungreased rimmed baking sheet and bake for 4-5 minutes, or until almond slices are golden brown. Keep a close eye on them as they can burn quickly.
Once toasted, immediately remove sheet from the oven and transfer the toasted almonds to a plate or bowl so they stop toasting and cool.
To make the kettle corn:
Measure out your ingredients as things move quickly from here. Line a large baking sheet with parchment paper and set aside.
Add coconut oil and three popcorn kernels to a large pot set over medium-high heat. Put the lid on the pot.
Watch for the first kernel to pop, then carefully pour in the rest of the kernels, the sugar, and the salt. Quickly stir everything together.
Place the lid back on the pot and shuffle the pot back and forth, shaking up the kernels to prevent those on the bottom from burning. You'll soon hear the popping intensify. Once the popping slows down to a few seconds between pops, immediately pour out kettle corn onto the parchment-lined sheet and arrange in an even layer. Remove any burnt bits or unpopped kernels with kitchen tongs. Don't use your fingers as they'll be hot.
Kettle corn will harden some as it cools. Once cool, melt chocolate in your preferred manner and transfer to a plastic bag. Snip the corner of the bag and pipe melted chocolate over the cooled kettle corn. Let chocolate harden before storing.
You can briefly refrigerate the chocolate drizzled kettle corn if you're in a hurry for the chocolate to harden. Just a few minutes should speed it along.