Crunch Mint Chocolate Popcorn

Gluten Free

Ingredients:

1 bag Quinn Popcorn "just sea salt" organic popcorn (or use what you have)
1 HuKitchen Crunchy Mint 72% cacao chocolate bar (again use what you have)

Directions:

Pop the popcorn in the microwave as directed then empty into a large bowl.
To melt the chocolate, place broken pieces of the chocolate bar in a medium heat-resistant bowl. Fill a medium saucepan with 2-3 inches of water and place on the stove over medium heat. Put the bowl on top of the saucepan (the water should not touch the bottom of the bowl, you are creating a easy double boiler). After a couple of minutes the chocolate will start to melt; start stirring and continue to stir until it is completely melted and smooth.
Then, using a silicone spatula, drizzle the melted chocolate over the popcorn.

Salty, crunchy and sweet. . . Such an easy and healthy treat.

Notes:

I do not personally make my own popcorn . . .you can by doing this:
1 tablespoon extra virgin olive oil with 1/2 cup of popcorn of your choice. Place a large pot on the stove and turn the heat to medium. Add the oil then the popcorn and cover. When the popcorn starts to pop, shake the pot around. Remove from the heat quickly once it stops popping and transfer to a bowl.

I am a firm believer in using what you have. . . .so make this with your favorites whatever they are. . . would also be good with toasted almonds. . . . #justsayin

If you don't know these two brands mentioned above I highly recommend them. . . here's why

Quinn Popcorn is organic, farm to table microwave popcorn reinvented. HuKitchen chocolate bars are my weakness. . . all of them (the almond butter and puffed quinoa is probably my very favorite) the one I used in this recipe is a combination of chocolate and mint. . . with studded mint pieces throughout the bar adds the crunch.
All of Hu Kitchen's chocolate bars are free of refined sugar, gluten, dairy, emulsifiers, stabilizers, soy or GMOs. . . all the more reason to love them.

twe