Popcorn & Peanut Bark Recipe


Nutrition

Cal/Serving: 273
Daily Value: 14%
Servings: 8

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
Fat18g28%
Saturated8g42%
Carbs31g10%
Fiber4g14%
Sugars24g0%
Protein4g8%
Sodium85mg4%
Calcium19mg2%
Magnesium68mg17%
Potassium222mg6%
Iron2mg9%
Zinc1mg7%
Phosphorus96mg14%
Vitamin A5IU0%
Vitamin C0mg0%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg3%
Niacin (B3)1mg7%
Vitamin B60mg2%
Folic Acid (B9)19µg5%
Vitamin E1mg4%
Vitamin K3µg3%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Hedy Goldsmith

TK

4
Ratings6

INGREDIENTS

  • 12 ounces bittersweet chocolate, chopped
  • 3 cups freshly popped popcorn
  • 1/2 cup salted peanuts
  • Pinch of kosher salt

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.

Recipe Details

Servings: 8

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