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Ingredients
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1 cup white sugar
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1 cup light corn syrup
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½ cup butter
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¼ cup cocoa powder
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2 teaspoons salt
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25 cups unsalted popped popcorn
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3 cups roasted salted almonds
Directions
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Preheat oven to 200 degrees F (95 degrees C).
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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.
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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!
Nutrition Facts (per serving)
233 | Calories |
14g | Fat |
26g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 25 | |
Calories 233 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 4g | 18% |
Cholesterol 10mg | 3% |
Sodium 337mg | 15% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 3g | 9% |
Total Sugars 12g | |
Protein 3g | 7% |
Calcium 33mg | 3% |
Iron 1mg | 4% |
Potassium 126mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.