If you’re like me, sweet and salty is the best thing ever. This is a great combo of all of those things. Full disclosure, it is a little messy to eat, but somehow that makes it even more enjoyable. It’s delicious, I promise.
2 tbsp. peanut oil (you could absolutely use coconut oil for the popcorn, but I love the taste of peanut oil for popcorn)
1/2 cup popcorn kernels
3 tbsp. coconut oil, divided
1/2 cup white chocolate chips (dairy free is okay here)
1/2 cup dark chocolate chips (dairy free is okay here)
1/2 cup unsalted cashew butter
Parchment paper
Heat a heavy bottomed pot over medium heat. Add peanut oil and a couple of popcorn kernels (once these pop, you can add the rest of them).
You will want to closely monitor this as the kernels get popping! Same rules apply as microwave popcorn; once there is a notable pause in popping, you’ll want to pull the popcorn from the heat so it does not burn.
Once the popcorn is popped, spread it out on a parchment paper lined cookie sheet.
Meanwhile, get a saucepan going over medium/low heat. Add two tablespoons of the coconut oil, dark chocolate and the cashew butter. Whisk until smooth (adding additional coconut oil if the consistency is not liquid enough (you don’t want it too thin, but you want to be able to effectively drizzle over the popcorn). Once melted, pour over the popcorn (to get an even drizzle. hold the saucepan up a decent amount over the top of the popcorn so it drizzles more slowly and doesn’t come out in a clump.
Rinse the saucepan and repeat with remaining coconut oil and white chocolate chips.
Drizzle the white chocolate and then add desired amount of flaky salt. Allow to dry at room temp for about an hour then cool completely in a bowl in the fridge to completely harden the chocolate.
