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Dec
20
2013
Almond Toffee Double Chocolate Popcorn
Tags: almonds, chocolate, popcorn, toffee, white chocolate
My Almond Toffee Double Chocolate Popcorn is a must for your family and friends!
It has been an absolute treat partnering with Fisher Nuts. Creating this decadent popcorn made for a tasty day in the kitchen. I love that this recipe takes minimal prep work and is great for packaging up for friends and family. The hardest part about this recipe is keeping your fingers out of it, lol!
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I used Fisher Natural Sliced Almonds today, which was a great addition to my sweet and salty popcorn.
Fisher Nuts is partnering with Chef Alex Guarnaschelli for a second year in a row to share fresh twists on traditional recipes. Many of you have watched Chef Guarnaschelli as a regular judge on Food Network’s Chopped and The Next Iron Chef. She’s also the renowned Chef and executive chef of New York Restaurants Butter and Darby. I had the pleasure of meeting Alex a few years ago and enjoyed dining in her restaurant, Butter in New York. She is so sweet, talented and down to earth. I’m a big fan.
Be sure to check out her Fisher Nuts recipes HERE. For Holiday Themed Recipes see HERE, HERE, and HERE.
Let’s take a look how to make my popcorn…
Start by popping about 6 cups of popcorn and transfer it to a nice large piece of parchment paper.
Drizzle some melted white chocolate evenly over the popcorn.
Sprinkle in some Fisher Natural Sliced Almonds.
Take a nice large spoon and stir to coat the white chocolate with the popcorn and almonds.
Spinkle some toffee bits over top 🙂
Now comes the melted chocolate. Drizzle to your hearts desire.
Sprinkle with more toffee bits and almonds.
Sample until the chocolate sets up. Enjoy!
[ziplist]
Almond Toffee Double Chocolate Popcorn
Prep time: 15 min | Cook time: 0 min | Total time: 15 min
Ingredients
- 1 package microwave popcorn, about 6 cups
- 1 cup Fisher Natural Sliced Almonds
- 1 cup white chocolate chips
- 1 cup semi sweet chocolate chips
- 1/4 cup toffee bits
Directions
- Cook popcorn in microwave until popped. Transfer to a large sheet of parchment paper. Remove any kernels that might be left in the bag.
- Place white chips into a medium heat proof bowl. Ramekins work great. Heat in 30 second intervals until melted. Add 1/2 teaspoon canola oil and stir until chocolate is smooth. Place melted chips into a ziploc bag and snip one corner. Drizzle over popcorn. Sprinkle Fisher Almonds over chocolate, then with a spoon, gently stir to coat chocolate and almonds. Sprinkle half of toffee bits over coated popcorn and almonds.
- Place chocolate chips into a medium heat proof bowl as well. Heat in 30 second intervals until melted. Add 1/2 teaspoon canola oil and stir until smoothed. Place melted chocolate into a separate ziploc bag and snip a corner. Drizzle evenly over popcorn. Sprinkle with remaining toffee bits and add additional almonds if desired. Let chocolate set up for about 2 hours then serve.
Makes 8 Servings
This is a sponsored post for Fisher Nuts, however thoughts and opinions are my own.
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heeelllooooo! this was majorly calling to me!
Homemade gourmet popcorn is always fun and this one looks amazing!
Perfect snack for holiday movie night!
Yum! I’ll be trying the Fisher almonds in mine too!
Nice recipe. Thank you and Happy Holidays to you and your family.
Such a fun popcorn treat Jenny! Have a great weekend 🙂
Looks so yummy! I always put a candy coating on my popped corn before drizzling with something yummy – keeps the corn crunchy 🙂
This would be perfect to have a large bowl and movie!
It’s just too much to bear! I’ve got to make this. 🙂
I have got to make this for Christmas Eve! It will be gone in minutes!
So scrumptious! Happy Christmas, Jenny!
What a great treat! It would be great for a New Years Eve party!
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Oh my! Hubby would love this! Pinning now! Thanks for sharing!!
Mmmmmm…..yum. This looks totally amazing. I’m just starring at the screen looking at how delicious they look.
this is AWESOME!!! yummy. I can’t wait to try this! Pinned! so healthy!!
Excellent recipe, thank you. It is delicious.