Ultimate Popcorn Clusters with Chocolate Drizzle

As a child, I was a huge fan of Cracker Jacks. While it’s been years since I’ve struggled to open a box (it was tough, right?) 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. Packed with wholesome and nutritious seeds and almonds. No heavily processed sugars or corn syrup. Homemade, delicious, and easy to prepare, this really is the ultimate snack!

Print Recipe

Course Dessert, Snack

Cuisine Plant-based

Servings

Ingredients

10 cups popped popcorn from about ⅓ cup kernels
⅓ cup sunflower seeds
½ cup pumpkin seeds
½ cup slivered or sliced almonds
¾ cup plus 2 tablespoons maple syrup
1 teaspoon sea salt
3 tablespoons dairy-free semi-sweet chocolate chips I find the Guittard brand of chocolate melts particularly well

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Pop the popcorn using your method of choice. I use a collapsible silicone popper, without oil, in the microwave.
In a large mixing bowl, combine the popcorn, sunflower seeds, pumpkin seeds, and almonds. Pour the maple syrup and salt over the dry ingredients and mix thoroughly.
Spread the mixture onto the prepared baking sheet. Bake on the middle rack for 12 minutes. Remove from the oven and use a spatula to toss the popcorn so that the outer pieces are moved to the center and vice versa. Bake for an additional 6 minutes. The popcorn will be a bit moist and soft, but will dry and harden as it cools.
Microwave the chocolate chips in a small bowl, stopping frequently to stir the chocolate until mostly melted with just a few small chips remaining. These will melt as you continue stirring. Cooking times will vary depending on the power of your microwave.
Dip a fork into the chocolate and get creative drizzling it on top of the cooled popcorn clusters. The chocolate will harden at room temperature or, to speed up this process, place the baking sheet in the refrigerator.
Once cooled, lift the popcorn off the baking sheet and break into bite-sized clusters. Store in an airtight container in the refrigerator.

Notes

Use any combination of nuts and seeds you like amounting to 1⅓ cups.

Keyword plant-based snack, popcorn, popcorn clusters, vegan dessert

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