A rich, salty-sweet, slightly nostalgic dessert snack that leans into everything good about browned butter and real chocolate.
WHAT DO I NEED?
1/2 cup popcorn kernels (or 1 bag plain popped popcorn)
3–4 tbsp Brown Butter
1 Honey Mama’s Chocolate Cake bar (chilled for best crumbling)
Flaky sea salt, to taste
Pop kernels using your preferred method (stovetop or air-popper). Transfer to a large bowl, removing any unpopped kernels.
Gently warm Brown Butter until just melted and fragrant. Don’t overheat—you want it pourable, not sizzling hot.
Drizzle the melted brown butter over the popcorn while tossing continuously so everything gets evenly coated. Sprinkle in flaky sea salt and toss again.
Break the Honey Mama's Chocolate Cake bar into small shards or crumble it with your hands. Sprinkle over the warm popcorn so it softens slightly and clings to the buttered kernels.
Let it sit for 5–10 minutes so the chocolate softens into little pockets or eat immediately while it’s still warm and melty.
