Salted Chocolate Cranberry Cashew Popcorn
This post is dedicated to my Southern girl foodie friend Ashley Lane. Ash is always up for mucking out a stable but won’t deign to sleep in a tent. She’s this delicious mix of upper crust and down-home. Football season is her favorite season, and this beautiful game snack will have her football nights reflect who she really is–she can scream at the T.V. while eating dainty pieces of homemade popcorn tossed with dried cranberries and roasted, salted cashews, drizzled with melted chocolate almond bark and topped off with a sprinkling of cracked Kosher salt.
3 Tbsps canola oil
1/3 cup popping corn
2 squares chocolate almond bark
1/3 cup cashews
1/3 cup dried cranberries
A few twists of cracked Kosher salt
Place a stock pot (have the lid on hand) over medium-high heat. Heat oil in pan, placing two kernels in oil. Place lid askew on top of pot. When they pop, add the rest of the popcorn plus two pinches of Kosher salt. Replace lid askew. Carefully swirl popcorn in oil occasionally while it heats. Popcorn is finished when pops are 3 seconds apart. Remove fom heat and pour onto large plastic tray. You can also use a parchment-lined large cookie sheet.
Melt almond bark in microwave, stirring every 30 seconds. When cool enough, scoop into a plastic bag, snip off one corner and drizzle with half the bark. Sprinkle nuts and dried fruit over the kernels and then drizzle with remaining bark. Finish with a few twists of cracked Kosher salt.
May the best team win and may the games be short.