Sunday, October 30, 2011


makes 10 cups popcorn

8 ounces dark chocolate, melted (see NOTE below)
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground chipotle spice
10 cups popcorn, air or oil popped
Kosher salt
2 to 4 strips bacon, cooked until crisp, drained, and crumbled, optional

NOTE: Melt chocolate in the microwave. Heat for 30 seconds on HIGH. Remove chocolate, stir, repeat until chocolate melts. Or place chocolate in the top of a double boiler. Heat water over medium-high heat, stir until chocolate melts.

Line a rimmed baking sheet with parchment paper, set aside. In small bowl, stir together melted chocolate and spices. Pour chocolate over popcorn. Using a wooden spoon, toss to combine.

Spread mixture on prepared baking sheet. Sprinkle popcorn lightly with kosher salt. And, if using, sprinkle crumbled bacon over the top of the popcorn. Allow chocolate to set. Break popcorn into pieces, and serve. (To speed up the setting time, place the pan in the refrigerator for twenty minutes.)

bacon recipe courtesy of: Elizabeth Barbone of, for Serious Eats' Gluten-Free Tuesday, October 18, 2011

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