Dark Chocolate Cranberry Almond Kettle Corn
A great snack/treat to satisfy your sweet and salty taste buds.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Scale
Ingredients
- ¼ cup coconut oil
- ½ cup popcorn
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ cup chocolate chips
- 3 TB coconut oil
- handful dried cranberries
- handful almonds
- zest of 1 orange
Instructions
- Set aside a large bowl so that it is ready once popcorn is popped.
- Heat the oil in a large pot (with a lid) over medium heat.
- Add 3-4 kernels of corn to test the oil and cover the pot.
- Once all of the kernels have popped, the oil is ready and you may add the rest of the popcorn.
- Add your salt, cinnamon and brown sugar.
- Cover the pot with lid and begin moving the pot in a circular motion over the fire so that the kernels are coated with the brown sugar/oil mixture. Constantly moving the pot, will keep the popcorn and the sugar from sticking and burning at the bottom.
- Once the popping begins to slow, remove the pot from the heat and quickly transfer the popcorn to the large bowl that you set aside earlier.
- Gently stir the popcorn in the bowl with a wooden spoon for a few minutes until it cools and is no longer sticky.
- Add your cranberries, almonds and orange zest.
- Pour and spread out evenly onto a large cookie sheet and let rest
- In a small pot, combine chocolate chips and 3 TB of coconut oil until melted.
- Drizzle the chocolate over the popcorn and place the tray in freezer for 5-10 minutes.
- Remove from freezer, break apart and enjoy!