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Published on January 26, 2016

Chocolate Popcorn

January 26, 2016

Chocolate PopcornIngredients

  • 2 quarts of popped popcorn
  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 1/2 cup natural cane sugar
  • 1/4 cup brown rice syrup
  • 1/4 cup natural cocoa powder
  • 1/3 cup coconut oil
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 250°
  2. Line a large baking sheet with parchment paper.
  3. Mix popcorn and nuts together in a large bowl.
  4. In saucepan, stir together sugar, syrup, cocoa powder, coconut oil and salt. Heat over medium high heat until it comes to a boil. Boil for 1 1/2 minutes, stirring occasionally. Stir in vanilla and pour over popcorn and coat well. 
  5. Spread coated popcorn on prepared pan and bake for 30 minutes, stirring every 10 minutes.
  6. Cool to room temperature, break into small clumps and store in an airtight container.

10 servings, 1 cup each

Per serving: 243 calories, 16 gm total fat, 7 gm saturated fat, 54 mg sodium, 3 gm protein, 26 gm carbohydrate, 3 gm fiber

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