ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate-Popcorn Bark

Prep time 15 mins
Bake time 1 hr
Chill time 3 hrs
Yield 1 lb. (serving size: 1/8 lb.)
For the ultimate sweet treat, make up a batch of Chocolate-Popcorn Bark.

Ingredients

  • 1/2 cup almonds, coarsely chopped
  • 6 cups plain popped popcorn
  • 1/2 cup packed light brown sugar
  • 4 tablespoons unsalted butter
  • 2 tablespoons light corn syrup
  • Pinch of salt
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon vanilla extract
  • 1 pound bittersweet chocolate, coarsely chopped
  • 1 teaspoon coarse sea salt, optional

Nutrition Information

  • calories 222
  • fat 17 g
  • satfat 8 g
  • protein 3 g
  • carbohydrate 24 g
  • fiber 3 g
  • cholesterol 8 mg
  • sodium 30 mg

How to Make It

  1. Preheat oven to 350ºF. Spread almonds on an ungreased, rimmed baking sheet; bake until golden and fragrant, 5 to 7 minutes, stirring twice. Transfer to a bowl to cool. Reduce oven temperature to 250ºF; wipe off baking sheet.

  2. Spread popcorn and almonds in a single layer on baking sheet. In a pan over medium heat, combine brown sugar, butter, corn syrup and salt. Bring to a boil; let boil 5 minutes. Remove from heat and stir in baking soda and vanilla. Pour brown sugar mixture over popcorn mixture and stir to coat. Bake for 1 hour, stirring every 15 minutes. Let cool, then crush slightly.

  3. Line a rimmed baking sheet with foil. Place chocolate in a heatproof bowl set over a pan of simmering water. (Do not let water boil or let bottom of bowl touch water.) When chocolate is melted, pour it onto baking sheet; spread evenly. Top with popcorn mixture, pressing gently to adhere. Sprinkle with sea salt, if desired. Refrigerate until set, about 3 hours. Break bark into pieces and store in an airtight container between sheets of waxed paper.