German Chocolate Cake Popcorn

I've enjoyed the sweet twists to popcorn. This week, I was inspired by a desire for chocolate. Rather than have a whole chocolate bar, I created a chocolaty and crunchy popcorn.

In addition to the chocolate and coconut that it is known for, traditional German Chocolate Cake has pecans. I opted for no pecans in this snack, but you could certainly add them! Just finely chop up 1 - 2 tbs. of whole pecans and add along with the coconut.

German Chocolate Cake Popcorn
Ingredients: *Serves 4
1/3 c. white kernel popcorn
1 & 1/2 tbs. canola oil
1/3 c. semi-sweet chocolate chips
3 tbs. toasted coconut
1/2 tsp. butter

Directions:
1. Heat oil in medium pot on medium heat to medium-high heat.
2. Add popcorn kernels and stir until covered with oil. Cover with lid and without removing from heat, shake pot occasionally. Pop corn until popping slows to near stop. Remove from heat.
3. Spread popcorn on jelly-roll pan to cool.
4. Spread coconut on baking sheet and broil in oven for 2-4 minutes or until golden brown. Watch carefully to not burn.
5. In a Pyrex measuring cup, melt chocolate and butter in microwave in 20 second increments, until fully melted.
6. Using fork, quickly drizzle melted chocolate on popcorn and sprinkle with coconut. If needed, reheat chocolate in 10 second increments until fully melted.
7. Let cool for 30 minutes or until chocolate is hardened. If needed, transfer to refrigerator to cool.
8. Serve and enjoy your crunchy, sweet treat!