Whether it’s movie night, game day, or you’re just looking for a sweet and satisfying treat, look no further than our Sweet Umami Popcorn recipe. Made with just popcorn, melted chocolate, mini marshmallows, and one of our favorite ocean grown superfoods - Organic Alaria Flakes, it tastes salty, savory and sweet all in one on-the-go snack. It can be made in minutes, in small or large batches, and is highly customizable.
Don’t be afraid to add m&m’s, nuts of your choice, or small pieces of dried fruit (like cranberries). If you’re looking for a more savory version, try some soy sauce, honey, and garlic powder instead.
For this recipe, we chose to use our Organic Alaria Flakes, sometimes known as Atlantic Wakame or Winged Kelp for its slightly nutty flavor instead of nuts. Alaria is a nutrient-rich marine plant. Classified as a brown seaweed, it’s often used in traditional Irish and Scottish cuisine.
While it tastes great, it has its health benefits as well. Alaria is rich in vitamins and minerals that are essential for maintaining good health. It is particularly high in iodine, a nutrient that is essential for the healthy functioning of the thyroid gland. In addition, it contains a significant amount of calcium, magnesium, and potassium, all important for strong bones and healthy blood pressure.
To boot, Alaria is a good source of antioxidants. These compounds help to protect the body against the damaging effects of free radicals, which can contribute to chronic diseases such as cancer and heart disease.
While we used Organic Alaria Flakes for this recipe, you could also use our Organic Sugar Kelp Flakes as a substitute or in addition!
Prep Time: 10 mins
Makes: We recommend measuring with your heart for this recipe, so use as much of each ingredient as you see fit to make a small, medium, or large batch.
unpop popcorn or store bought popped popcorn
chocolate chips of your choice (dark or milk chocolate works great)
Organic Alaria Flakes
If you are using unpopped popcorn, start by popping the corn with package instructions. If you are using popped popcorn, skip that step and move to the next one.
Once you have your popcorn, line a baking sheet with wax paper and spread your popcorn on top. Try to get one layer of popcorn without stacking the pieces on top of one another. Then try to make sure all of the popcorn touches. This will ensure the popcorn bunches together when completely done so you get each ingredient in every bite.
Next, spread out the mini marshmallows on top of the popcorn.
Then melt your chocolate. This is best done in a double boiler so you can control the temperature. If you microwave the chocolate, be sure to do it very carefully. You don’t want to burn your chocolate.
Once your chocolate is melted, drizzle it over the popcorn evenly. Try to cover the marshmallows and popcorn pieces so as the chocolate hardens again, they stay together.
After drizzling your chocolate, quickly sprinkle your seaweed flakes across the top.
Let sit on the wax paper for 1-2 hours or stick in the freezer for 5-10 minutes until chocolate hardens all the way through.
Serve in a bowl or put in a reusable container and store for later.