Recipes with the Bare Necessities - Salted Dark Chocolate Popcorn
See Recipe Below
1 tablespoon grapeseed or other neutral oil
1/3 cup popcorn kernels
4 ounces good-quality dark chocolate, chopped
3/4 teaspoon fine sea salt, divided
Pop the popcorn and put into a large mixing bowl.
Line a rimmed baking tray with parchment paper and set aside. Melt the chocolate and mx in 1/2 teaspoon of salt then immediately pour over the popcorn and stir to coat as thoroughly as possible. Spread evenly onto the baking sheet and sprinkle with remaining 1/4 teaspoon salt. Let sit at room temperature until chocolate has hardened, about 1 hour.
(Keeps for up to 3 days in an airtight container, but if you can keep it around that long, you are a stronger person than I am.)