Popcorn is a great treat to have around for snacking, especially when you pop your own. It’s inexpensive, better for you, and super easy to do! Brett and I have always snacked on regular popcorn that we flavor with a bit of season salt, which is always delicious but it’s always nice to switch things up a bit! I found today’s amazing recipe for Chocolate Almond Popcorn and adapted it just a bit; what a treat! If you enjoy Harry & David’s Moose Munch, then you’ll absolutely LOVE this better-for-you copy cat version! This recipe makes plenty of copy cat Moose Munch to keep around for your sweet tooth (but won’t leave you with post-snacking guilt!).
Chocolate + Almond Popcorn Munch [recipe]
adapted from Martha Stewart
20 cups popped popcorn (about 1/2 cup kernels)
1 cup cocoa almonds
1 cup sugar
1/2 cup water
6 tablespoons unsalted butter
1/4 cup unsweetened cocoa powder
2 teaspoons course salt (I use sea salt)
Preheat oven to 200 degrees.
Mix popped popcorn and nuts together in a large bowl; set aside.
Add sugar and water together in a small bowl, heat in the microwave for 20-30 seconds until sugar is mostly dissolved.
In a medium saucepan, combine sugar-water mixture, butter, cocoa, and salt. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 5 minutes.
Pour warm sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake for 1 hour, stirring every 20 minutes. Allow popcorn to cool before serving.
Enjoy your Chocolate + Almond Popcorn Munch!