Toffee Almond Chocolate Popcorn

Total time: 15 minutes, plus 30 minutes chilling time  • Servings: 4 


4 cups popped popcorn

3/4 cup chopped toasted almonds, divided

6 tablespoons toffee bits, divided

6 ounces milk chocolate, melted 

1 ounce dark chocolate, melted


• In large bowl, toss popcorn, 1/2 cup almonds and 4 tablespoons toffee bits. Drizzle with melted milk chocolate; toss until well coated.

• Transfer to parchment paper-lined baking sheet. Drizzle with dark chocolate; sprinkle with remaining almonds and toffee bits. Refrigerate about 30 minutes, or until set; break into clusters. 

• Substitution: Use dark chocolate for milk chocolate, if preferred.


Churro Popcorn

Servings: 2-3


2 tablespoons granulated sugar

1 tablespoon powdered sugar

1 teaspoon ground cinnamon

2 tablespoons butter

6 cups popped popcorn


• In small bowl, mix granulated sugar, powdered sugar and cinnamon.

• In small saucepan, melt butter; stir in 1 tablespoon cinnamon sugar.

• In large bowl, toss popcorn with cinnamon butter until well coated. Sprinkle evenly with remaining cinnamon sugar; toss to coat well.

Tips: For spicy variation, add 1 teaspoon spicy chipotle seasoning. Serve with hot chocolate.

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