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Make it with Hamilton Beach: Popcorn
  1. Fill popcorn kernels to the line in the hot air popcorn popper. Once popped measure out 6 cups.
  2. Using a double boiler method, combine chocolate chips, pumpkin seed butter and sea salt while stirring until melted.
  3. Cover popcorn with melted chocolate mixture and stir so it’s evenly distributed.
  4. Place an unbleached sheet of parchment paper in an 8×8 pan. Add chocolate popcorn mixture to the pan and press down to make even.
  5. Place pan in fridge to cool for 1 hour.
  6. Once cool, cut into desired squares and enjoy!
Recipe Notes

Recipe by Miranda Malisani

Miranda Malisani, RNCP is a Toronto based Nutritionist who is recognized nationally for her expertise in holistic nutrition. Her down-to-earth attitude and ability to cater her services to an individual’s needs has made her a leader in the field.