Salted Chocolate Popcorn



  1. Line a baking sheet with parchment paper.
  2. In a large saucepan, heat the oil over medium-high heat.
  3. Drop in 3 kernels of corn and cover.
  4. When corn pops, add the rest of the corn, cover and remove from the heat for 30 seconds.
  5. Place back on the heat and jiggle the pot continuously while the corn pops.
  6. When the popping slows nearly to a stop, pour the popcorn into a large bowl.
  7. Place the chocolate chips and butter in a heatproof bowl.
  8. Fill a saucepan about a quarter full with hot water, sit the bowl over the pan and place over low heat.
  9. Stir occasionally until the butter and chocolate have melted.
  10. Pour half the chocolate over the popcorn.
  11. Stir to coat.
  12. Add 1 cup pretzels, almonds and raisins, then stir.
  13. Pour the last of the chocolate over the mix and stir again.
  14. Spread the popcorn on the baking sheet and sprinkle with remaining pretzels and salt.
  15. Let sit at room temperature until the chocolate has hardened, about 1 hour.