Chocolate-Popcorn Bark
- 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
- Preheat oven to 350u0b0F. 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 250u0b0F; wipe off baking sheet.
- 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.
- 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.
almonds, popcorn, brown sugar, unsalted butter, light corn syrup, salt, baking soda, vanilla, bittersweet chocolate, salt
Taken from www.myrecipes.com/recipe/chocolate-popcorn-bark (may not work)