Imagine a snack that combines the irresistible crunch of perfectly popped corn with the decadent flavors of your favorite candy bar. Get ready to transform your movie night or afternoon snack into a gourmet experience with this mind-blowing Almond Joy Popcorn Munch! This recipe takes your ordinary popcorn and elevates it to a heavenly treat that will have everyone begging for more. With a perfect balance of chocolate, coconut, and almonds, this mouthwatering creation is about to become your new obsession!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 bag popcorn
- 1/2 cup almond slices
- 1/4 cup shredded coconut
- 1/2 cup chocolate chips
- 1/4 cup almond butter
Instructions
- Prepare a large mixing bowl by lining it with parchment paper or a silicone baking mat to prevent sticking.
- Pop the bag of popcorn according to package instructions and carefully transfer the popped corn into the prepared mixing bowl, ensuring to remove any unpopped kernels.
- In a microwave-safe bowl, gently melt the chocolate chips in 30-second intervals, stirring between each interval until smooth and completely melted.
- Warm the almond butter in a separate small bowl for about 15-20 seconds to make it more fluid and easier to drizzle.
- Sprinkle the almond slices and shredded coconut over the popped popcorn in the mixing bowl.
- Drizzle the melted chocolate and warm almond butter evenly across the popcorn mixture, using a spatula to gently toss and coat all ingredients.
- Allow the mixture to cool and set at room temperature for 10-15 minutes, or place in the refrigerator for faster setting.
- Once chocolate is hardened, break the popcorn mixture into clusters and serve in individual portions.
- Store any remaining Almond Joy Popcorn Munch in an airtight container at room temperature for up to 3 days.
Tips
- Choose Quality Ingredients: Use fresh, buttery popcorn and high-quality chocolate chips for the best flavor.
- Melting Chocolate Like a Pro: Always melt chocolate in short intervals and stir frequently to prevent burning. A double boiler or microwave works great.
- Even Coating is Key: Use a spatula to gently toss the mixture, ensuring every piece of popcorn gets an even coating of chocolate and almond butter.
- Cooling Hack: For a quicker set, pop the mixture in the refrigerator for 10 minutes, but don't leave it too long to prevent moisture.
- Customization Options: Feel free to add a sprinkle of sea salt or swap almond butter for peanut butter if you prefer.
- Storage Tip: Keep in an airtight container to maintain crispness and prevent the popcorn from getting soggy.
- Make Ahead: This recipe is perfect for meal prep and will stay fresh for up to 3 days at room temperature.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 6g
Fat: 19g
Saturated Fat: 7g
Cholesterol: 5mg
