Chocolate-Popcorn Bark

For the ultimate sweet treat, make up a batch of Chocolate-Popcorn Bark.

Yield: 1 lb. (serving size: 1/8 lb.)
Cost per Serving: $.94
Recipe from All You

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Recipe Time

Prep Time:
Bake: 1 Hour
Chill: 3 Hours

Nutritional Information

Amount per serving
  • Calories: 222
  • Fat: 17g
  • Saturated fat: 8g
  • Protein: 3g
  • Carbohydrate: 24g
  • Fiber: 3g
  • Cholesterol: 8mg
  • Sodium: 30mg

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

Preparation

  1. 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. 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. 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.
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