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As a popcorn connoisseur, I am constantly on the lookout for delectable new forms of the crunchy snack.  I’ve yet to find popcorn I don’t adore (unless you consider the free popcorn some stores offer.  Even then, I’ll probably still eat it).


Last night I had a hankering for something salty and sweet, and having just moved from several states away, my pantry was a might bit sparse.  I improvised off an idea Jack had several months ago and voilà!  Chocolate popcorn.
(It’s a cinch too . . .)


Here’s What You’ll Need:

About three quarts popped corn  (if you need a homemade, stove top popcorn recipe, here’s one)

***You can adjust the amount easily–the more or less popcorn means more or less chocolate per kernel***

Popcorn salt 
1 cup milk chocolate chips

Immediately after the popcorn has finished popping, sprinkle the chocolate chips over the top.  Lightly sprinkle with salt.  Allow them to melt for a few moments before sifting.

Once the chocolate begins to soften, begin mixing in with the popcorn.  Don’t be afraid to get your hands in there to make sure each piece of popcorn gets its share of chocolate!  Add additional salt if desired.


When finished mixing, place in refridgerator for about half an hour.  It won’t completely prevent chocolate from getting all over anyone’s fingertips, but it’ll help (and really, who complains about having to lick chocolate off their fingers?)



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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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