Salted Chocolate Coconut Popcorn

I always claimed to be a sweet and salty kinda gal, but to be honest, my exposure to sweet and salty was limited to, well, I honestly can't think of anything off the top of my head.  (I can just see the shame I'm bringing down on the sweet and salty club.)

But now that I officially tried it, I can't stop adding salt to all my desserts. It's really weird, but it is so good. I might actually get around to the whole salt-on-watermelon thing this summer. 

It all started with a recipe I can't tell you about right me because I'm going to post it soon, but lets just say, it took the veil off my eyes and opened a world full of salt.

My sodium intake will probably double and my doctors will probably roll their eyes every time they see me, but that doesn't matter because - oh, their eyes are already back in their heads when I show up. (I'm only half kidding.  I get hurt and sick - a lot - in the randomest ways. My doctors love me.)

Just in case you were wondering, my hands are not that cute (right now, the skin is dry and the nails even more cracked, if that were possible) but Abigail's sure are!  She graciously let me use her as a photo assistant.

Anyways, salted chocolate. What an easy way to upgrade!  And it coats our popcorn, making it irresistible. I threw in some coconut, because coconut is plain good and I really like coconut and chocolate, but also to add some texture and chew to the popcorn. My mom, who really isn't a big fan of coconut, gave me the mock groan when she saw it, but after a handful, decided that this was really good and it was ok that there was coconut. 

This stuff is so easy and so good and so easy to snack on!  There is no baking, only one bowl, and five ingredients. I melted the chocolate, poured it over the popped popcorn, added the coconut, and then sprinkled the salt on top. I used a tablespoon and it added enough that it was salty, but not too much so that the salt was all you tasted. I think I was more sensitive to the salt because this was my first salty chocolate, but I really liked it. If you don't believe me, I'll show you the empty bowl. And the three salted dessert recipes I have ready to go.

Salted Chocolate Coconut Popcorn

Recipe Source: The Sweet {Tooth} Life 

Yield: 4-5 cups 

1/4 cup unpopped popcorn kernels (yields about 4-5 cups) 

1/2 cup dark chocolate chips 

1 teaspoon oil (coconut, canola, or olive)

3/4 cup coconut 

Sea salt (I used about a tablespoon, but adjust to personal preference)

Pop your popcorn.  (An easy way is to place your kernels in a brown paper sack and just microwave for 90 seconds.  Easy, oil free popcorn!)  Then, melt your dark chocolate with the oil.  To do this, place your chocolate chips in a microwave safe  bowl and drizzle the oil over the chips.  Microwave for one minutes, stirring every 30 seconds.  Drizzle over the popped popcorn.  Stir in the coconut.  Sprinkle on the salt.  And now you can eat and enjoy!

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