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?)