We love ourselves a good popcorn and movie night in this house, especially over the holidays. For two lists of the best Christmas movies to watch, one for kids and one for adults, click here for the post I wrote last year (there are some good ones). Of course, no movie night is complete without treats. This weekend I decided to kick our popcorn game up a notch and boyyyyy is this recipe delicious. Not only does it have some hidden healthy ingredients, it also looks festive and FANCY as my youngest son likes to say (haha)!

This recipe is adapted from one of my favorite cookbooks by Jessica Seinfeld, called Food Swings. After some trial and error, I changed some of the ingredient amounts. At the bottom of this post, I’ve provided a printable recipe for your convenience. I promise this fancy popcorn is delicious and you’ll love it!



1 TABLESPOON canola or vegetable oil

½ CUP popcorn kernels (approx. 10 cups pooped)

1 CUP sliced toasted almonds

1 CUP semisweet or bittersweet chocolate chips

1 ½ TABLESPOONS hulled hemp seed hearts

Coarse sea salt to taste


1.  Prepare the popcorn however you prefer.  I’ve had this popper for about 10 years and love it.  It makes a great gift too!  If you don’t have a popper, you can put the oil in a large pot and heat over medium heat.  Add the popcorn and cover tightly.  When the popcorn starts to pop, shake the pot.  Remove from heat as soon as it stops popping.


2.  Divide the popcorn onto two sheet pans covered w/ parchment paper.


3.  Melt the chocolate.  I prefer to melt it in a glass measuring cup, using the microwave.  Start out by heating 1-minute then stir.  Continue with 10 to 20 second increments, stirring each time to ensure the chocolate doesn’t burn.  Once melted, you can stir in small amounts of coconut oil to thin out chocolate so it’s easier to pour.


4.  Pour the chocolate evenly over both sheet pans of popcorn.


5.  Sprinkle the toasted almonds over the top (if you can’t find toasted almonds at the store, you can toast sliced almonds in a small skillet over medium heat for 3-5 minutes until golden brown).  Next, sprinkle with salt and hemp seeds.


6.  Refrigerate sheet pans for 10-15 minutes, until chocolate sets.


7.  Serve in individual bowls.








Wishing you a happy holiday season with lots of Christmas movie nights and popcorn. Please let me know if you try this recipe. Thanks for reading and sharing this post!

xoxo, JB

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