Martha Stewart's Chocolate-Almond Popcorn

Recipe by Queen Dana
READY IN: 1hr
YIELD: 30 cups
UNITS: US

INGREDIENTS

Nutrition
  • 25
    cups popped popcorn (from about 1 cup kernels)
  • 3
    cups unsalted whole skin-on almonds, toasted (about 1 pound)
  • 1
    cup sugar
  • 8
    tablespoons unsalted butter
  • 14
    cup unsweetened cocoa powder
  • 2
    teaspoons coarse salt

DIRECTIONS

  • Preheat oven to 200 degrees. Put popcorn in a large bowl. Add the nuts; set aside. Put sugar, corn syrup, butter, cocoa, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 5 minutes.
  • Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.