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Chocolate-Almond Popcorn

  • Yield: Makes about 30 cups
Chocolate-Almond Popcorn

Photography: Lisa Hubbard

Source: Martha Stewart Living


  • 25 cups popped popcorn (from about 1 cup kernels)
  • 3 cups unsalted whole skin-on almonds, toasted (about 1 pound)
  • 1 cup sugar
  • 1 cup light corn syrup
  • 8 tablespoons (1 stick) unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons coarse salt


  1. Preheat oven to 200 degrees. Put popcorn in a large bowl. Add the nuts; set aside. Put sugar, corn syrup, butter, cocoa, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 5 minutes.

  2. Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.

Reviews (3)

  • Happy_Birthday_Dr_Seuss 28 Jan, 2013

    Chocolate-Almond Popcorn
    Russell's Sunday Dinner
    Sunday Dinner Guest Dr. Julie Iezzi, Phd
    Nutritious and Delicious!

  • summerlange 1 Jan, 2009

    My husband and I gave tins of this popcorn as Christmas gifts this year. Not only was it a lot of fun to make but everyone is asking for the recipe. We also made a version with pecans.

  • tina82 25 Dec, 2008

    I made this for christmas it was a big hit

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