Popcorn & Peanut Bark

Popcorn & Peanut Bark
Staff Writer

Hedy Goldsmith

TK

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.

Nutritional Facts

Total Fat
37g
53%
Sugar
11g
12%
Saturated Fat
10g
42%
Cholesterol
9mg
3%
Carbohydrate, by difference
60g
46%
Protein
11g
24%
Vitamin A, RAE
14µg
2%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
49mg
5%
Choline, total
16mg
4%
Fiber, total dietary
9g
36%
Fluoride, F
2µg
0%
Folate, total
33µg
8%
Iron, Fe
2mg
11%
Magnesium, Mg
122mg
38%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
290mg
41%
Selenium, Se
11µg
20%
Sodium, Na
723mg
48%
Water
18g
1%
Zinc, Zn
3mg
38%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.