Chocolate-Popcorn Bark

Name: Chocolate-Popcorn Bark
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

10 ingredients

3 steps

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

Directions

1

Preheat oven to 350°F. 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 250°F; wipe off baking sheet.
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

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.