Not Too Sweet book cover featuring Jessica Seinfeld throwing sugar while surrounded by cakes, cookies, and other desserts

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Jessica’s new dessert cookbook Not Too Sweet is for every kind of dessert lover.

You will find all kinds of treats that will satisfy every (not too) sweet tooth: chocolatey, fruity, flaky, gluten-free, dairy-free, and vegan, too.

Chocolate Popcorn Almond Clusters

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Chocolate Popcorn Almond Clusters

From FOOD SWINGS: 125+ Recipes to Enjoy Your Life of Virtue and Vice

Active Time: 15 minutes   |   Total Time: 25 minutes   |   Serves Serves a lot!  |  Vegan  |  Gluten Free

Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup popcorn kernels (10 cups popped)
  • 3/4 cup sliced almonds
  • 3/4 cup semi or bittersweet chocolate
  • pinch kosher or flaky sea salt
Instructions

Line a rimmed sheet pan with waxed or parchment paper.

Heat the oil in a large pot over medium heat. Add the popcorn. Cover with a tight fitting lid. When the popcorn starts to pop, shake the pot. Remove from the heat once it stops popping. Transfer to a large bowl.

Put the almonds in a small skillet over medium heat. Stir or toss the almonds until they are golden brown, 3 to 5 minutes.

To melt the chocolate, fill a medium saucepan with 2 inches of water and bring to a low simmer. Put the chocolate into a medium bowl and place over the simmering water (the bottom of the bowl should not touch the water). Stir until melted and smooth. Alternately, you can melt the chocolate in the microwave- just be sure to do it in small time increments, stirring each time to ensure it doesn’t burn.

Add the almonds to the popcorn then pour the chocolate over. Use 2 large spoons to toss so the chocolate is evenly distributed. Sprinkle with salt and toss again. Spread onto the prepared pan. Refrigerate for 10 minutes to set the chocolate then break into small clusters.

This recipe was printed from:
https://jessicaseinfeld.com//recipes/chocolate-popcorn-almond-clusters

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