Chocolate Covered Popcorn, Pecan & Cranberries

Looking for a healthier chocolate snack? Try this recipe using a dark cacao coating. Easy enough to make.

Pop up the popcorn ...

Throw in some dried cranberries and pecans that have already been soaked and dried, and toss altogether.

Melt the dark chocolate and coconut oil in the top of a double boiler and pour over the popcorn mixture to coat. Toss lightly until everything is coated.

Chocolate Covered Popcorn, Pecan & Cranberries

1/2 c. popcorn kernels, popped
1/2 to 1 c. soaked and dried pecans, broken in half
1 c. dried cranberries

For Chocolate Coating:
One 3.5 to 4 oz. bar of 65 to 85% dark cacao (I used a 3.5 ounce, 72% dark cacao Godiva bar.)
1 T. coconut oil

Place popped popcorn, pecans and cranberries in a large bowl and toss together. Melt the chocolate and coconut oil in the top of a double boiler and drizzle over the popcorn mixture. Lightly toss with a wooden spoon or spatula until popcorn mixture is coated. Cover and place in freezer until chocolate coating is set, about an hour. Enjoy!




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