Toffee Almond Chocolate Popcorn

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.

Pop up a bowl and join the Popcorn Poppin’ Month celebration with more recipes at popcorn.org.

Toffee Almond Chocolate Popcorn

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