Recipe from Johnna Lynn
1 tablespoon of vegetable oil (I used grapeseed)
In a medium saucepan pour the tablespoon of oil and heat over medium heat. When oil is hot, throw in popcorn. Make sure all of the kernels are touching the bottom of the pan. Cover the pan and wait until you hear kernels start to pop. Once they start, grab the pan with one hand and grab an oven mitt or towel and hold down the lid. Pick up the pan and start to shake until all for a few moments. Return pan to the stove and repeat a few times. It takes some coordination, but it’s way easy and this way you won’t have any unpopped kernels and the popcorn won’t be burnt.
When the popcorn is done, turn off the heat and set aside. In a double boiler, or just a glass mixing bowl over boiling water, throw in the butter, chocolate chips and splash of milk or cream. Stir until melted.
Pour the popcorn in a mixing bowl and add the melted chocolate. Grab a wooden spoon and gently stir in the chocolate, ensuring that all of it is covered in chocolate. Then spread the chocolate popcorn out on a baking sheet or baking mat and sprinkle, liberally with sea salt or kosher salt.
Let it sit for 3-4 hrs or until dry and then put in airtight container until ready to serve.