Chocolate Almond Popcorn
An Original Recipe by Lorraine Elliott
Makes enough for 4 serves (it's quite rich)
Preparation time: 2 minutes
Cooking time: 5 minutes
- 1/4 cup popping corn
- 1 paper bag
- 200g/7ozs. milk chocolate
- 1.5 teaspoons extra virgin coconut oil
- 4 tablespoons chopped, toasted almonds
Step 1 - Place the popping corn in the paper bag and then fold over the opening two or three times. Place in a microwave for between 1.5-2 minutes (each microwave is different, stop when the kernels pop quickly). Spread the popcorn out on a silpat lined tray.
Step 2 - Melt the chocolate and add the coconut oil to make it a bit more easier to pour. Drizzle the chocolate over the popcorn and then sprinkled the chopped almonds on top. Allow to set completely.