Ingredients
The following ingredients have 6 Servings
- 1/2 cup unpopped popcorn kernels
- 8 oz Ghirardelli Candy Making & Dipping Dark Melting Wafers
- 1/4 tsp coconut oil
- 3/4 tsp black lava sea salt
Instruction
- Line two large baking sheets with parchment paper. You could just use the baking sheet without parchment, but the paper makes cleanup so much easier.
- In an air popper, prepare the popcorn according to manufacturer directions. My air popper can handle cup batches, so this recipe takes two batches of popcorn. You can also use a stovetop or microwave method if you prefer. The popcorn should yield about 16 cups of popcorn.
- Pour the popcorn directly on the parchment-lined pans and set aside.
- Microwave the candy wafers and coconut oil in a microwave-safe dish on high for 30 seconds. Stir. If the candy is not completely smooth, then microwave for 15 seconds and stir. Repeat until candy is smooth.
- Pour the melted candy carefully into a squeezable condiment bottle.
- Drizzle the chocolate over the popcorn. Sprinkle with lava sea salt immediately before the candy hardens.
- Allow chocolate to cool completely before serving. Store any leftovers in air-tight container.
