New This Month

Chocolate-Almond Popcorn


One way to make make our chocolate- and almond-covered popcorn more irresistible is to pair it with our Macadamia Butter-Crunch Popcorn.

  • Yield: Makes about 30 cups

Photography: Lisa Hubbard

Source: Martha Stewart Living, December 2004


  • 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 Add a comment

  • 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