The Ultimate Popcorn Clusters with Chocolate Drizzle
Growing up I was a huge fan of Cracker Jacks. While it's been years since I've struggled to open (it was tough, right?) a box and then rifled through it looking for the novelty "prize" inside, I still crave the idea of a sweet and crunchy popcorn treat. This is it... a recipe for Cracker Jacks, all grown up. Wholesome, packed with nutritious seeds and almonds. No heavily processed sugars and corn syrup. Home made, delicious, easy to prepare, this really is the ultimate snack!
Preheat oven to 350°F. Cover a baking sheet with a silicone sheet or parchment paper.
Pop the pop corn using your method of choice. I use a Salbree silicon popper to air pop mine without oil.
Add the pop corn, sunflower seeds, pumpkin seeds and slivered almonds to a large bowl.
Pour the maple syrup and salt over dry ingredients. Mix thoroughly to evenly coat.
Spread the coated mixture out evenly onto the prepared baking sheet.
Bake for 12 minutes, remove from the oven and use a spatula to toss the popcorn around a little bit so that the outer pieces are moved to the center and vice versa.
Bake for an additional 6 minutes and remove from oven. The popcorn will still be a bit moist, but will dry and harden as it cools.
Meanwhile, combine the chocolate chips and coconut oil in a very small bowl. Microwave until melted - stopping repeatedly to stir the chocolate as it melts. Cooking times will vary depending on the power of your microwave.
Use a fork to get creative and drizzle the melted chocolate on top of the popcorn clusters.
Allow to the popcorn to cool and the chocolate to harden either at room temperature or place the baking sheet in the fridge to speed this up.
Once cooled, lift the popcorn off of the baking sheet and break apart into large 2-bite clusters.
Use any combination of nuts and seeds you like. The total amount you are looking for is 1 1/4 cups + 2 tablespoons.