Bits and Bobs
1 bag microwavable popcorn (I go for the lightly salted or sea salt types so I can control the sodium)
⅔ cup roasted almonds, roughly chopped
¾ cup milk chocolate, chips will work or a chopped bar
¼ cup peanut butter, chunky or smooth (OR almond butter, depending on preference)
¼ cup dark chocolate, chips or chopped bar
Cook the popcorn according to package directions, and chop up the almonds. Line a baking sheet with foil or parchment paper (or use your Silpat), and set aside.
Set a pot with an inch or two on the stove and bring to a boil. Reduce heat to low and set a glass bowl on the pot (the key here is to find a bowl that fits the rim of the pot tightly but does not touch the water). Melt the milk chocolate and peanut butter in your double boiler (or bain marie) until smooth. Remove the peanut butter chocolate mixture from the heat and add in the chopped almonds and popped corn. Toss until all the popcorn is evenly coated.
Spread the covered popcorn on the lined baking sheet. Return the glass bowl to your double boiler set up and melt the dark chocolate until smooth. No need to rinse the bowl out before you melt the dark chocolate, there’s nothing wrong with imparting some of that peanut butter goodness into this round of chocolate, as well!
Using a spatula or spoon, drizzle the dark chocolate all over the cooling popcorn mixture. It should resemble a Pollock painting! Place the sheet tray in the fridge and allow to cool and set for about an hour (or however long your patience will allow you).
Once set, use your hands to gently break up any large chunks and serve!!