Minutes Prep time: 20
Minutes Total time: 60
Servings: 32
Difficulty: Intermediate
PAM® Baking Spray
48 saltine crackers
1 cup unsalted butter
1 cup firmly packed brown sugar
2 cups dark chocolate chips
1/2 cup salted whole almonds
2 bags (1 oz) Angie's BOOMCHICKAPOP® Sweet and Salty Kettle Corn
1 teaspoon flaky sea salt
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 14 mg | 1% |
| Carbohydrate | 17 g | 6% |
| Cholesterol | 15 mg | 5% |
| Total Fat | 12 g | 19% |
| Iron | 1 mg | 4% |
| Calories | 171 kcal | 9% |
| Sodium | 112 mg | 5% |
| Protein | 2 g | 4% |
| Saturated Fat | 6 g | 30% |
| Sugars | 11 g | 1% |
| Vitamin C | 0 |
Preheat oven to 350°F. Line a large rimmed baking sheet with aluminum foil. Spray bottom and sides of pan lightly with baking spray. Place crackers on baking sheet, breaking to fit and cover the whole pan.
Melt butter in large saucepan; stir in brown sugar and bring to a boil. Boil 3 minutes, stirring constantly. Immediately pour in an even layer over the crackers. Bake 10 minutes.
Place chocolate chips in large microwave-safe bowl. Microwave 30 seconds. Stir and continue microwaving in 15 second increments until melted. Place almonds in resealable food storage bag. Use a meat mallet or rolling pin to lightly crush the almonds.
Pour about half of the melted dark chocolate over baked toffee mixture. Sprinkle popcorn and crushed almonds over chocolate. Drizzle with remaining chocolate and sprinkle with sea salt.
Refrigerate 20 minutes, until chocolate is set. Break into smaller pieces. Store Christmas Crack in an airtight container on the counter for up to 3 days.
For a vegan alternative, use Earth Balance® Vegan Buttery Spread in place of butter
Dark Chocolate Sea Salt Popcorn Christmas Bark
