Dark Chocolate Popcorn With Sea Salt

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.)

  1. That’s something new to try! Actually i only ate simple popcorn till now and today i was searching for something new :)

  2. Andrea says...

    I made this recipe for my friend’s cookie swap party and it was a huge hit! I’ll be making this every holiday season from now on. My mom said it tasted like popcorn perfume (which is apparently a good thing!)

  3. Emma says...

    When do I add the salt??

  4. This is indeed the perfect alternative for cookie assortiments! They are always a little bit too sweet for me, this would work perfectly.

    xx B

  5. jennifer says...

    Can you use plain microwave popcorn?

  6. Lisa says...

    What other salt combinations have you tried and liked? I am not a fan of rosemary at all. And wondered what a good substitution would be to start.


  7. This looks so delicious! Can’t wait to try making it :)

  8. Jonna Lundin says...

    Hi! This looks sooo good but I am allergic to Almonds. What would you suggest to mix with instead? Thanks.

  9. el says...

    oh brother…I’m in trouble, the best kind. This looks delish and so fun with the rosemary and almonds! Perfect for a party because then you’re only allowed to eat polite amounts, haha!

  10. Jodi, this popcorn looks amazing – so creative! I love the idea of having the fresh rosemary in there – yum!

  11. This looks delicious! I never would have thought about pouring chocolate over popcorn, definitely want to try this recipe out.

  12. loveee dark chocolate and i’m sure the sea salt will be so good with it!

  13. What a great idea to make this with ordinairy popcorn! It looks amazing!
    – X Marloes

  14. lp says...

    Double boiler, not broiler.

  15. Emma says...

    When do you add the salt?

    • Stella Blackmon says...

      Hi Emma! You can add the salt at the end, after it’s tossed with the chocolate. Enjoy!

    • Seconded! Seems like an important step :)

  16. liz says...

    this looks like a great food gift idea – any information on how to package it (i’m assuming airtight container) and how long it would stay fresh?

    • tunie says...

      Pretty certain this recipe will need at least one trial run all on your own to determine the answer to your question, wink wink

  17. This looks delicious!! Anytime chocolate and sea salt are combined I am already salivating! I still have some left from the peanut butter bars yo made that you posted last week!!


  18. kate says...

    This looks amazing! How long does it last for? Does it have to be eaten right away or can you store it for a few days?

    • Stella Blackmon says...

      Hi Kate! Thanks so much. Jodi says you can keep it in an air-tight container in the fridge for at least a week.

      Stella xo

  19. Sc says...

    This popcorn looks soooo good! Might even try this tonight!

    Also, not sure if you know this but one of the banner ads at the bottom of your site is making your blog not very mobile friendly! Wanted to give you a heads up :)

  20. Lilly says...

    Sounds mouthwatering!
    But – what about the rosemary salt? Did I miss I read it four times, but couldn’t find what to do with it. Do I add it to the molten chocolate?
    Thanks in advance!

  21. Oh, that looks divine. I think I will add it to my (small) list of treats to make for our neighbors and Super!

  22. annie says...

    when do you add the rosemary salt? before going in the fridge possibly?

    • Stella Blackmon says...

      Hi Annie! You can add the salt at the end, after it’s tossed with the chocolate.

      Stella xo