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Is there anything better than chocolate, almonds and coconut? Yumm, YES! Adding salty popcorn to the mix!
Every month I develop recipes exclusively for NatureBox, a company that delivers an assortment of healthy snacks to your doorstep every month.
Inside each of their boxes you will find a delicious recipe crafted by MOMables just for YOU with one of the snacks in the box.
It’s true, when I am not planning healthy school lunches for our menu plans or making delicious family friendly recipes in my personal blog… I am crafting up recipes for great companies like Naturebox.
This month, subscribers are receiving chocolate covered almonds. Yes, I know that they are delicious on their own.. but I couldn’t help myself!
I love popcorn, I love chocolate, I love coconut… well, you get the picture.
This recipe works with microwave popped popcorn, store-bought or air popped. If you want to use the microwave but ditch the not-so-good-for-you chemicals in the bagged kernels… check out this post on how to make your own microwave popcorn bags!
Every bite has the perfect combination of sweet, salty and delicious. After you see how easy this is to make, you’ll never buy bagged fancy popcorn again.
Ingredients
- 5-6 cups popcorn, popped (about 1 bag if using microwave bags)
- 1/2 cup Dark Chocolate Almonds
- 1/2 cup shredded coconut
- 3/4 cup white chocolate chips
Directions
- Pop popcorn in microwave, stovetop or air popped.
- Spread popcorn on a cookie sheet.
- On a cutting board, roughly chop dark chocolate almonds. Sprinkle almond chunks over popcorn.
- Follow by sprinkling shredded coconut on top.
- Melt white chocolate chips in a microwave safe bowl at 20-second increments, stopping to stir, until completely melted (be careful not to burn chocolate!)
- Using a fork, drizzle melted white chocolate over popped corn.
- Allow 30 minutes to 1 hour to harden.
- Break into chunks, serve in a bowl or store in an airtight container.
This looks so good! What a great way to get salty and sweet :)
I’m not a big fan of white chocolate, but I’m assuming I could use dark chocolate instead, yes?