Dark Chocolate Popcorn (With Rosemary Sea Salt)

As part of our month of chocolate desserts, today we’re sharing a crowd-pleasing popcorn recipe from Jodi of What’s Cooking Good Looking. Its sweet and salty flavors make it a perfect treat for all kinds of holiday entertaining. Here’s how to make it…

Dark Chocolate Popcorn (With Rosemary Sea Salt)
by Jodi Moreno of What’s Cooking Good Looking

For someone who loves food and cooking as much as I do, I am embarrassed to admit that I hardly ever bake cookies and I don’t really get into the whole holiday baking and cookie swap stuff. Don’t get me wrong, I love a single good cookie every once and a while, but a whole plate of them has never really been my thing. But, chocolate covered popcorn? Oh, yes, that is totally something I can get on board with.

I like to think of this popcorn party mix as something fun that you can put out in little bowls at a holiday party, or at the end of a dinner party. It’s a fun alternative to the expected cookie assortment.

Dark Chocolate Popcorn (With Rosemary Sea Salt)

Dark Chocolate Popcorn (With Rosemary Sea Salt)

You’ll need:

1/2 tsp of sea salt
1 large sprig of rosemary (plus a little more for sprinkling over the top)
1 tbsp of olive oil
1/3 cup popcorn kernels
1 cup of almonds
1 cup of pumpkin seeds
5 oz of dark chocolate (2 regular sized chocolate bars), broken up into small squares

To make the rosemary salt, use a mortar and pestle and grind the salt and rosemary. Transfer the salt mixture to a cutting board and mince the rosemary into the salt. Set aside while you make the popcorn.

In a medium saucepan, heat the olive oil over medium heat, add a couple kernels and cover. When the kernels pop, add the remaining kernels to the pot, cover and give it a good shake to distribute.

Once the kernels start to pop, wait until the popping slows down to 2-3 second between each pop. That’s when you know it’s done. Remove it from the heat immediately and transfer the popped popcorn to a large mixing bowl.

While the popcorn is popping, toast the nuts and seeds in a dry skillet for a couple minutes. Transfer them to the same large mixing bowl as the popcorn.

Line a baking sheet with parchment paper. Using a double broiler, melt the chocolate while stirring constantly. When the chocolate has completely melted, pour it over the popcorn mixture and stir it to coat evenly.

Pour the mixture out onto the parchment lined baking sheet and spread it out evenly. Place it in the fridge for about 15 minutes to allow the chocolate to harden.

Dark Chocolate Popcorn (With Rosemary Sea Salt)

Thank you so much, Jodi!

P.S. More recipes, including two-ingredient chocolate bark and no-bake French silk pie.

(Recipe and photos by Jodi Moreno. Thanks to Stella Blackmon for helping with this series.)