Dark Chocolate Sea Salt Popcorn

How to Make Dark Chocolate Sea Salt Popcorn

1. 1

   Step 1: Pop the corn

   Heat the neutral oil in a large, heavy-bottomed pot over medium-high heat. Add three kernels and cover; when they pop, add the remaining kernels, cover, and shake the pot occasionally until popping slows to 2–3 seconds between pops. Pour into a large heatproof bowl and remove any unpopped kernels.

   For this step

   • 1/2 cupPopcorn kernels
   • 2 tbspNeutral oil (vegetable, canola, or light olive oil)
   
2. 2

   Step 2: Prepare a work surface

   Line a rimmed baking sheet with parchment paper or a silicone mat and set it next to your bowl of popcorn for quick transfer. Make sure the bowl is large enough to toss the popcorn without spilling.
   
3. 3

   Step 3: Melt the chocolate

   Combine the chopped dark chocolate, coconut oil, and corn syrup in a heatproof bowl. Warm over a double boiler, stirring frequently until smooth, or microwave in 20–30 second bursts at 50% power, stirring between bursts, until fully melted and glossy. Take care not to overheat—the mixture should be smooth and pourable.

   For this step

   • 8 ozDark chocolate (70% cacao), coarsely chopped or chips
   • 1 tbspCoconut oil (or neutral oil), helps gloss and flow
   • 1 tbspLight corn syrup (or golden syrup), for shine and smooth coating
   
4. 4

   Step 4: Coat the popcorn

   Pour the melted chocolate evenly over the popped corn and use a spatula to gently fold and toss until most kernels are lightly coated. Work quickly so the chocolate stays fluid and distributes evenly; a few uncoated pieces are fine for texture contrast.
   
5. 5

   Step 5: Set and season

   Spread the coated popcorn in a single layer on the prepared sheet and immediately sprinkle with the flaky sea salt, distributing it evenly. For crisp clusters, press the mixture lightly with the back of a spatula; let set at room temperature for 20–30 minutes, or chill 10–15 minutes in the refrigerator until firm.

   For this step

   • 1 tspFlaky sea salt (such as Maldon), divided
   
6. 6

   Step 6: Break into portions and serve

   Once the chocolate has set, break the popcorn into rustic clusters and transfer to a serving bowl or jars for gifting. The recipe yields about four household servings—store airtight at room temperature for up to 3 days or refrigerate for up to a week.
   

1. Heat the neutral oil in a large, heavy-bottomed pot over medium-high heat. Add three kernels and cover; when they pop, add the remaining kernels, cover, and shake the pot occasionally until popping slows to 2–3 seconds between pops. Pour into a large heatproof bowl and remove any unpopped kernels.
2. Line a rimmed baking sheet with parchment paper or a silicone mat and set it next to your bowl of popcorn for quick transfer. Make sure the bowl is large enough to toss the popcorn without spilling.
3. Combine the chopped dark chocolate, coconut oil, and corn syrup in a heatproof bowl. Warm over a double boiler, stirring frequently until smooth, or microwave in 20–30 second bursts at 50% power, stirring between bursts, until fully melted and glossy. Take care not to overheat—the mixture should be smooth and pourable.
4. Pour the melted chocolate evenly over the popped corn and use a spatula to gently fold and toss until most kernels are lightly coated. Work quickly so the chocolate stays fluid and distributes evenly; a few uncoated pieces are fine for texture contrast.
5. Spread the coated popcorn in a single layer on the prepared sheet and immediately sprinkle with the flaky sea salt, distributing it evenly. For crisp clusters, press the mixture lightly with the back of a spatula; let set at room temperature for 20–30 minutes, or chill 10–15 minutes in the refrigerator until firm.
6. Once the chocolate has set, break the popcorn into rustic clusters and transfer to a serving bowl or jars for gifting. The recipe yields about four household servings—store airtight at room temperature for up to 3 days or refrigerate for up to a week.