Popcorn & Peanut Bark

Hedy Goldsmith

Ingredients

  • 12 Ounces  bittersweet chocolate, chopped
  • 3 Cups  freshly popped popcorn
  • 1/2 Cup  salted peanuts
  •  Pinch of  kosher salt

TK

Directions

Line a baking sheet with a nonstick liner.

Melt the chocolate in a large, heatproof bowl set over simmering water, stirring until the chocolate is melted and smooth, about 4 minutes. Remove the bowl from the heat and add the popcorn, peanuts, and salt. Fold the mixture until the popcorn and peanuts are evenly coated with the chocolate.

Scrape the mixture onto the prepared baking sheet and spread into a thin layer. Refrigerate for about 30 minutes, or until cold and firm. Break into small clusters and store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories per serving:

273 calories

Dietary restrictions:

Low Sodium Kidney Friendly, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

14%

Servings:

8
  • Fat 18g 28%
  • Carbs 31g 10%
  • Saturated 8g 42%
  • Fiber 4g 14%
  • Trans 0g
  • Sugars 24g
  • Monounsaturated 7g
  • Polyunsaturated 2g
  • Protein 4g 9%
  • Sodium 79mg 3%
  • Calcium 19mg 2%
  • Magnesium 68mg 17%
  • Potassium 220mg 6%
  • Iron 2mg 9%
  • Zinc 1mg 7%
  • Phosphorus 97mg 14%
  • Vitamin A 0µg 0%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 0mg 3%
  • Riboflavin (B2) 0mg 4%
  • Niacin (B3) 2mg 8%
  • Vitamin B6 0mg 3%
  • Folic Acid (B9) 15µg 4%
  • Vitamin E 1mg 3%
  • Vitamin K 3µg 3%
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