Name: Salted Chocolate Popcorn
Cook time: 5 min
Total time: 5 min
Ingredients: 65 g popcorn kernels ((1/4 cup)); 2 tsp coconut oil; 3 tsp good-quality cocoa powder; 3 tsp granulated sweetener; generous pinch flaked sea salt ((Maldon is my favourite))

I have a new favourite snack. I’ve been itching to share this one with you guys!

Myself and my Mr have hoovered up 3 batches of the stuff in the past 2 weeks. And I have zero shame in this.

I’m always pretty smug when I find a way to squeeze chocolate into my day-to-day diet, and this might just be my most successful shoe-horning yet.

And it’s healthy.

Infinity brownie points.

The inspiration for making my own popcorn came when I realised how expensive buying bags of fancy popcorn is. Sure, this stuff is delicious, really, But…you don’t get much change from £2 for a 90g bag, and if you can put this stuff away like I can, then that’ll soon add up.

I picked up a huge bag of kernels on sale and it’s lasted me yonks.

On top of that, there’s something undeniably satisfying about making your own popcorn.

Panifully simple, quite theraputic, and you get to customise the flavour.

Next on the menu is cinnamon spice, and I’ve already nailed a Peanut Butter version.

I know you’re going to love this one! Throw together a batch to nibble on at work, or maybe for your next social gathering? I think little jars of popcorn would make really sweet gifts, too.

Or you could keep it entirely to yourself. I won’t tell.

Salted Chocolate Popcorn

Cook Time 5 minutes

Total Time 5 minutes

Servings 4

Calories 84 kcal

Author Lottie Lifts

Ingredients

65 g popcorn kernels (1/4 cup)
2 tsp coconut oil
3 tsp good-quality cocoa powder
3 tsp granulated sweetener
generous pinch flaked sea salt (Maldon is my favourite)

Instructions

Set a large pan (one with a lid) over a medium-high heat, ensuring the pan is dead cantre to allow even heat distribution. Leave to warm for a minute or so.
Pour in your popcorn kernels and cover, leaving the lid ever so slightly ajar to allow steam to escape. Make sure no popped kernels can escape through the gap!
Wait patiently for the kernels to begin popping. This will take a few minutes.
Remove from the heat when you can count 5 seconds between kernels popping. They should almost all be popped at this point.
Pop your coconut oil into the hot pan, replace the lid and shake vigorously to cover the popcorn
Sprinkle over your cocoa, sweetener and salt, and toss until each piece has a chocolatey coat. You can use a rubber spatula to stir in any cocoa / sweetener / salt left at the bottom of the pan.
Store in an air-tight jar and inhale within 2 days.