This popcorn is made in coconut oil, salted, then tossed in caramelized coconut, and drizzled with chocolate. ❤
Recently, my brother and I have been watching the show, Series of Unfortunate Events. We find it to be hilarious. There’s something about watching someone else have a terrible life, with absolutely no luck at all, that makes you feel so much better about your own life, you know? Haha 😉
In my opinion, this is the perfect snack for winding down on the couch, with a good series to binge watch (like, Series of Unfortunate Events), or with a good movie to watch.
This popcorn is a mixture of salty and sweet. My goal was to make it similar to that chocolate drizzled popcorn you can buy at the store, that costs an arm and a leg, but tastes so divine! I mean, what’s not to love? You get that salty, slightly crisp popcorn, with pops of chocolate that just melts in your mouth. The ultimate snack. ❤
As I was putting all my ingredients together, I looked over to the other side of the kitchen, and saw these coconut chips (their not crisp like potato chips, their more like, large coconut flakes), then an idea hit me. What if I take some of the coconut, toast them, and then slightly cook them with agave nectar?
So, that’s exactly what I did. The result? Chewy caramelly coconut perfection. It just the extra boost that the popcorn needed!
Don’t be too intimidated by the amount of different components, it’s all made in one pot, and is thrown together pretty fast, after the popcorn is made. 😀
You can easily double the recipe, just use a larger pot when making the popcorn. I also recommend having all your ingredients pre-measured before you get started. It lasts 1-2 days, stored in an airtight container.
For the Popcorn-
- 1/3 C. GF Popcorn Kernels (I used sprouted, I love the flavor it has, but you can just use whatever your favorite kernel is)
- 2 Tb. Coconut Oil
- Salt, to taste
For the Coconut-
- 1/3 C. Unsweetened Coconut Chips (You can buy these either untoasted or toasted. If you use the former, just skip the toasting step.)
- 2 tsp. Agave Nectar
- Few Dashes, Salt
For the Chocolate Drizzle-
- 1/4-1/3 C. Vegan Chocolate Chips (I really like Enjoy Life brand)
- About 3 tsp. Non-dairy Milk (I used Almond)
In a medium or large pot (you want to be able to have all your kernels in a single layers, if there’s doubling, some either won’t pop, or they’ll burn.) Melt coconut oil at med.-high heat. Once it’s all melted and is evenly distributed around the bottom of the pot, drop two kernels in, and cover with lid, leaving it ever so slightly ajar (if you have an air-hole in your lid, you can skip that part). Once the two kernels have both popped, pour the rest of your kernels in, using movement with your pot to even all the kernels out. Cover with lid slightly ajar again, and turn off the burner, or put it on low. Once the kernels are popped, toss in salt.
In the same pot, immediately place coconut, on medium heat. Stirring around a bit, until lightly browned. Stir in agave nectar. Let cook for just a minute or two. Dash with salt. Turn off heat, then carefully (the coconut mixture will be very hot) toss in popcorn.
In the same pot, immediately place chocolate chips. They should melt with just the heat of the pot, so there’s no need to turn on your burner. Stir constantly, until just melted. Add milk, a little at a time. You want it to be smooth enough to drizzle, but be careful not to add too much, or else it won’t harden around your popcorn as it cools, making it pretty hard to eat.
Drizzle half the melted chocolate with a fork, over the top of the popcorn. Using a wooden spoon, very gently flip once or twice, then drizzle the rest of the chocolate on top.
You can eat immediately, but I would recommend waiting about 20 minutes, for the chocolate to melt, for easier consumption. 🙂
Serves: 2-3 people