Ingredients for Martha Stewart's Chocolate Almond Popcorn
- Popped Popcorn
- Almonds
- 1 cup granulated sugar
- Light Corn Syrup
- Unsalted Butter
- Unsweetened Cocoa Powder
- Coarse Salt
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How to Make Martha Stewart's Chocolate Almond Popcorn
- Preheat oven to 200°F (93°C).
- Pop 1/2 cup of popcorn kernels in a large pot or air popper until popped. Set aside.
- Add 1/2 cup slivered almonds to the popped popcorn.
- In a medium saucepan, combine 1 cup granulated sugar, 1/2 cup light corn syrup, 1/2 cup (1 stick) unsalted butter, 1/2 cup unsweetened cocoa powder, and 1/4 teaspoon salt.
- Cook over medium heat, stirring constantly, until the mixture reaches a gentle simmer and the sugar is completely dissolved, about 5 minutes. Watch carefully to prevent burning.
- Remove from heat and immediately pour the chocolate mixture over the popcorn and almonds.
- Toss gently but thoroughly to ensure every piece is evenly coated.
- Spread the popcorn mixture evenly onto two large rimmed baking sheets lined with parchment paper.
- Bake for 1 hour, stirring every 20 minutes, until the popcorn is crisp and the coating is almost dry. Watch carefully to prevent burning.
- Let cool completely on the baking sheets on wire racks before breaking into smaller pieces and serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
41g
Fat
13g
Carbs
7g
