Popcorn & Peanut Bark

Staff Writer
Popcorn & Peanut Bark
Hedy Goldsmith

TK

8
Servings
273
Calories Per Serving
Deliver Ingredients

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.

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.

Nutritional Facts

Total Fat
18g
28%
Sugar
24g
N/A
Saturated Fat
8g
42%
Protein
4g
9%
Carbs
31g
10%
Vitamin A
0.2µg
N/A
Vitamin E
0.6mg
3.2%
Vitamin K
3µg
3%
Calcium
19mg
2%
Fiber
4g
14%
Folate (food)
15µg
N/A
Folate equivalent (total)
15µg
4%
Iron
2mg
9%
Magnesium
68mg
17%
Monounsaturated
7g
N/A
Niacin (B3)
2mg
8%
Phosphorus
97mg
14%
Polyunsaturated
2g
N/A
Potassium
220mg
6%
Sodium
57mg
2%
Sugars, added
23g
N/A
Zinc
1mg
7%

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