- Level: Easy
- Total: 45 min (includes setting time)
- Active: 15 min
- Yield: 8 to 10 cups
Ingredients
1 tablespoon vegetable oil
1/2 cup popcorn kernels
3 tablespoons unsalted butter, melted
3/4 teaspoon kosher salt
1/2 cup bittersweet chocolate chips, melted over a double boiler
1 bag candy-coated chocolate candies, such as M&M's (about 2 ounces)
1 box nonpareil candies (about 3 ounces)
1 box mint chocolate candies, such as Junior Mints (about 3.5 ounces)
Directions
- Heat a large Dutch oven over medium-high heat. Add the vegetable oil and popcorn kernels and cover the pot. Cook, shaking the pan every so often, until all the kernels have popped, about 5 minutes.
- Drizzle the popcorn with the melted butter and sprinkle with the salt; toss lightly. Transfer to a rimmed baking sheet. Drizzle with the melted chocolate, then sprinkle the candy-coated chocolate candies, nonpareils and mint chocolate candies over the top. Let sit for 30 minutes to allow the chocolate to harden.
