Popcorn and Peanut Bark
- Yield: Makes 1 pound
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 273
- Total Fat
- 18
- Saturated Fat
- 8
- Carbohydrates
- 31
- Dietary Fiber
- 4
- Sugar
- 24
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 57
Ingredients
12 ounces bittersweet chocolate, (preferably Valrhona Caraebe 66%), chopped
3 cups freshly popped popcorn
1/2 cup salted peanuts (preferably Virginia)
Pinch of kosher salt
Directions
- Line a baking sheet with a nonstick liner.
- Melt the chocolate in a large heatproof bowl set over simmering water, stirring until the chocolate is melted and smooth, about 4 minutes. Remove the bowl from the heat and add the popcorn, peanuts, and salt. Fold the mixture until the popcorn and peanuts are evenly coated with the chocolate.
- Scrape the mixture onto the prepared baking sheet and spread into a thin layer.
- Refrigerate for about 30 minutes, or until cold and firm. Break into small clusters and store in an airtight container in the refrigerator for up to 5 days.