Categories: Snacks

Ingredients

• 1 tbsp. olive oil
• 1/2 cup popcorn kernels
• 1 cup sliced almonds
• 3/4 cup bittersweet or semisweet chocolate chips
• 2 tbsp. hulled hemp seed hearts
• Flaky sea salt or kosher salt

Directions

1. Line two rimmed sheet pans with parchment paper.

2. In a large pot, heat the oil over medium heat. Add the popcorn and cover tightly. When the popcorn starts to pop, shake the pot. Remove from the heat once it stops popping. Divide between the prepared pans.

3. In a small skillet over medium heat, toast the almonds for 3-5 minutes, tossing occasionally, until golden brown.

4. To melt the chocolate, fill a medium saucepan with 2 inches of water and bring to a low simmer over medium-low heat. Put the chocolate in a medium bowl and place over the simmering water. Stir until the chocolate is melted and smooth.

5. Dividing evenly, pour the chocolate over the popcorn, then add the almonds. Use two large spoons to toss so the chocolate is evenly distributed. Sprinkle with the hemp seeds and salt. Refrigerate for 5-10 minutes, until the chocolate sets.

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