Recipe: Matcha and Dark Chocolate Popcorn with Sea Salt

Recipe: Matcha and Dark Chocolate Popcorn with Sea Salt

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Meghan Splawn
Mar 14, 2017
(Image credit: Lauren Volo)

The vibrant green of matcha, the finely ground green tea powder, has earned it legions of fans. We're just as smitten with its distinct bittersweet flavor. Just in time for St. Patrick's Day, we're whipping up this matcha-dusted popcorn and sweetening it with a drizzle of chocolate. You can use milk chocolate if you want a sweeter, smoother taste, but really, any chocolate will do.

While you can use any popcorn for this mix (you'll need about 10 cups), we think fresh is best here, as the residual heat makes the matcha powder adhere better. Drizzle the popped and matcha-dusted popcorn with melted chocolate and refrigerate it briefly to set. This popcorn would be a hit for book club or celebrating St. Paddy's day in.

(Image credit: Lauren Volo)

Last-Minute St. Paddy's Day Treats

As a parent of two small children, I'm always looking for simple, joy-filled ways to celebrate minor holidays without much effort. This year I set out to find quick and easy recipes that can be made with common grocery store ingredients for festive treats perfect for a classroom party or just a get-together with friends.

Matcha & Dark Chocolate Popcorn with Sea Salt

Makes about 10 cups, 10 servings

2 tablespoons canola oil
1/2 cup popcorn kernels
3 ounces dark chocolate
1 tablespoon coconut oil
2 teaspoons matcha powder
1 teaspoon flaky sea salt

Place the oil along with a few popcorn kernels in a large, deep pot over medium-high heat. Those few kernels are the key to knowing when the oil is hot enough to add the rest. Once the first kernel pops, add the remaining popcorn kernels and cover the pot with a splatter screen, or partially cover with a lid. Gently shake the pot to prevent the kernels from burning, and cook until there's about 4 or 5 seconds between pops. By that point, just about all of the kernels should be popped. Immediately remove from the heat.

Melt the chocolate and coconut oil in a small saucepan over low heat, stirring constantly. Sprinkle the matcha powder over the popcorn and stir until the popcorn is well-coated. Drizzle the melted chocolate over the popcorn and sprinkle with the flaky sea salt. Eat immediately or chill in the fridge for 10 minutes to let the chocolate set.

Recipe Notes

  • Storage: This popcorn is best eaten the day it is made. Leftovers can be stored in an airtight container at room temperature, but the popcorn will soften within 24 hours.
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