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Chocolate-Almond Popcorn Photo: Lisa Hubbard

Chocolate-Almond Popcorn

Martha Stewart Living http://www.marthastewart.com/317100/chocolate-almond-popcorn
3.9
Rated
78100(21)21
  • Yield Makes about 30 cups

Ingredients

    • 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

Directions

  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.

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