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Rosemary & Sea Salt Chocolate Covered Popcorn

Filed in Desserts, Recipes — May 17, 2020

Desserts, Recipes

One of my favorite ways to wind down has always been to watch a great movie or TV series. And on a rainy day like what we have in Chicago today, popcorn is a perfect snack to accompany a favorite TV series.

This popcorn has a couple key ingredients to have it reign over all other popcorn recipes. Rosemary, olive oil and sea salt. This popcorn has a fragrant smell, and is semi-bitter, semi-sweet using dark chocolate chips. If you like semi-sweet or milk chocolate chips, feel free to substitute.

Prep time is only 10 minutes, plus maybe 30 minutes in the fridge.


  • 1 c. popcorn kernels
  • 1/2 c. dark chocolate chips
  • 1/4 c. slivered almonds
  • 2 tsp. sea salt, ground up
  • 1 tsp. rosemary, minced
  • 6 Tbs. olive oil


  1. In a large, heavy pot, add olive oil and popcorn kernels. Turn heat on high, and cover with lid.
  2. While popcorn heats and pops, mix salt and rosemary together in a small bowl.
  3. Also while popcorn is popping, add slivered almonds to a pan and toast until golden brown. Set aside in small bowl.
  4. Remove popcorn from heat when you hear the kernels popping 2 – 3 seconds apart, to ensure none of the kernels burn. Pour popcorn into large bowl.
  5. Heat chocolate in microwave for 30 seconds. Then stir. Repeat until chocolate is fully melted. Add 4 Tbs. olive oil to melted chocolate, and place back in microwave for 10 seconds. Stir.
  6. Pour chocolate & almonds over the top of popcorn. Using 2 large spoons, carefully toss the popcorn until chocolate and almonds are evenly dispersed over the popcorn.
  7. Add half the salt mixture over the popcorn. Toss. Then add the other half of salt mixture and toss so the salt is evenly dispersed in popcorn.
  8. Add parchment paper to a metal sheet tray. Pour popcorn onto sheet tray and put in the refrigerator for 15 minutes.
  9. Remove from fridge, toss popcorn, and place back in fridge for 15 more minutes.
  10. Enjoy!

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