Low Iodine Chocolate Peanut Popcorn
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Learn more →Ingredients
6 servings
- ⅓ cup popcorn kernels
- 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
For serving
- ¼ tsp flaky sea salt (optional)
Can be omittedflaky sea salt
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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