Salted Dark Chocolate Popcorn

1. 1

   In a 3-quart stock pot, heat the oil over medium-high heat. Add the corn kernels to the oil and cover with a lid set slightly askew so that the steam can escape. Alternately, cover the pot with an upside down colander. Perfect for letting the steam out! When the popcorn starts popping, gently shake the pot back and forth over the heat to keep the kernels moving. Continue to gently shake the pot until the popping seems to be stopping. Dump the popcorn out onto two foil-lined baking sheets. If including optional add-ins, add them to the popcorn.

2. 2

   Melt the chocolate in a microwave or over a double boiler. Using a fork, drizzle the chocolate over the popcorn. Immediately sprinkle with coarse salt, to taste. Leave the popcorn on the baking sheets for at least one hour or until the chocolate has set.

* Per serving · 4 servings · Values may vary.