4 cups popped popcorn
3/4 cup chopped toasted almonds, divided
6 tbsp toffee bits, divided
6 oz milk chocolate, melted
1 oz dark chocolate, melted
In large bowl, toss popcorn, 1/2 cup almonds and 4 tablespoons toffee bits.
Drizzle with melted milk chocolate; toss until well coated.
Transfer to parchment paper-lined baking sheet. Drizzle with dark chocolate; sprinkle with remaining almonds and toffee bits. Refrigerate about 30 minutes, or until set; break into clusters.
Substitution: Use dark chocolate instead of milk chocolate, if preferred. Can also drizzle a bit of white chocolate and sprinkle some fall colored sprinkles.
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