Low Sodium Chocolate Peanut Popcorn

Total time33 min

Prep time10 min

Cook time8 min

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Ingredients

6 servings

⅓ cup popcorn kernels
Orville Redenbacher's Gluten Free Original Gourmet Popcorn Kernels - 30 Oz Orville Redenbacher's Original Premium White Popcorn Kernels, Gluten Free Pure Living Organic Sprouted Popcorn Kernels Simple Truth Purple Popcorn Kernels Eden Foods Organic Popcorn Kernels
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1 tbsp coconut oil

For the coating

3 oz dark chocolate (70% cacao or higher), roughly chopped
3 tbsp smooth peanut butter (no added sweetener or onion/garlic)
2 tbsp maple syrup
1 tbsp coconut oil
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

¼ tsp flaky sea salt (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Line a large baking sheet with parchment paper and set aside. Heat 1 tbsp coconut oil in a large pot over medium heat until shimmering. Add the popcorn kernels, cover with the lid, and cook, shaking the pot every 30 seconds, until the popping slows to about 2 seconds between pops. Remove from heat immediately and transfer the popped corn to a large mixing bowl, discarding any unpopped kernels.
2
Combine the chopped dark chocolate, peanut butter, maple syrup, 1 tbsp coconut oil, and fine salt in a small saucepan over low heat. Stir constantly until the chocolate is fully melted and the mixture is smooth, about 3–4 minutes. Remove from heat.

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