Ingredients2 h 15 m servings 233 cals
- Preheat oven to 200 degrees F (95 degrees C).
- Mix together the sugar, corn syrup, butter, cocoa powder, and salt in a saucepan over medium-low heat until the mixture is smooth and begins to simmer. Place the popcorn into a very large bowl, mix with the almonds, and then pour the chocolate syrup over the mixture. Stir until all the popcorn and almonds are coated. Spread the chocolate popcorn out onto several large baking sheets in a single layer.
- Bake in the preheated oven until thoroughly dry, about 1 hour, stirring every 20 minutes or so to dry all sides of the popped corn. Allow to cool on the sheet, then transfer into sealed containers.
- Cook's Note
- Be sure the popcorn mixture is dry before you put it in the container, or else you'll have a mess on your hands!
Per Serving: 233 calories; 14.4 g fat; 25.8 g carbohydrates; 3.4 g protein; 10 mg cholesterol; 337 mg sodium. Full nutrition
ReviewsRead all reviews 4
I made the recipe as written. This was easy as can be to make and I like the almonds. Flavorwise, it was a nice light taste, one of those things that the more you eat the more you taste it. I...
This was so simple...and delicious! My tradition of giving homemade goodies is now inclusive of this treat!
This recipe was simple and very good. Made it for a party and everyone liked it.