What’s better than popcorn? Nothing, really. Unless you add chocolate, marshmallows, and nuts. Then it becomes heavenly, my fellow snackers.
Heavenly hash normally calls for almonds, but let’s face it. Pecans taste better. Sorry almonds, but I still love you for baking.
After drizzling the popcorn with chocolate, place pan in the fridge for about 10 minutes, just until the chocolate has set. It’s always nice to chill, after all.
Here's the easiest way to make chocolate drizzled popcorn. Because snacking emergencies happen.
- 5 cups popped popcorn (easiest microwave method)
- 1.5 teaspoons coconut oil
- 8 tablespoons chocolate chips, divided
- 1/8 teaspoon salt
- 1/3 cup mini marshmallows (or 5 large marshmallows cut into pieces)
- 1/3 cup chopped pecans (or almonds)
Spread popcorn onto a cookie sheet or pan.
In a microwave safe cup, heat coconut oil, 6 tablespoons chocolate chips, and salt until chocolate is melted. It takes about 45 seconds on high in a 1500 watt oven. Time will vary depending on how powerful your microwave is.
Add remaining 2 tablespoons of chocolate chips to cup and stir until melted and glossy. This is the easiest way to fake-temper chocolate for coatings.
Drizzle half of chocolate over popcorn. Sprinkle popcorn with marshmallows and pecans. Drizzle remainder of chocolate over popcorn. Place pan in refrigerator for about 10 minutes, just long enough to set the chocolate (not longer or the coating won't hold up at room temperature). Remove from fridge and enjoy your stash.
Today’s Lunch on twitter celebrates the release of The Marijuana Chronicles, a collection of short stories in a series from author/artist Jonathan Santlofer. Take a peek inside the book here. I’m hungry for more.
Be sure to check out all the munchies rounded up by Cheryl Tan, a Marijuana Chronicles contributor and Spam fan, at A Tiger in the Kitchen.
Annabelle‘s Scallion Pancakes at Glass of Fancy
Anne Marie‘s Pepper-Stuffed Tater Tot Burger at Sandwich Surprise
Emma‘s Homemade Pizza Rolls at Dreaming of Pots and Pans
Grace‘s Fry Sauce, with an Asian Twist at HapaMama
Linda‘s Trinidadian Chinese Five Spice Chicken at Spice Box Travels
Lisa‘s No-Time-To-Wait Nachos at Monday Morning Cooking Club
Pat‘s Sausage Rolls at The Asian Grandmothers Cookbook
Vivian‘s Spam Bacon & Kim Chi Sandwich at Vivian Pei
Rashda’s Farm-fresh Corn Fritters at Hot Curries & Cold Beer