7 to 8 cups air-popped popcorn (about 1/3 cup un-popped kernels)
1 cup shelled pistachios, roasted and salted
3/4 cup dried apricots, roughly chopped
3/4 cup dried pineapple, roughly chopped
6 ounces dark chocolate
Coarse sea salt
Line two baking sheets with parchment paper and divide popcorn between the sheets. Toast the pistachios in a dry skillet over low heat until they are fragrant. Sprinkle the pistachios and dried fruit over the popcorn.
Melt the dark chocolate over a double boiler, or in 15 second bursts in a microwave-safe bowl in the microwave, until it's smooth and pourable. Drizzle it over the popcorn mixture and immediately sprinkle it with coarse sea salt.
Let the chocolate harden in the freezer or fridge for a few minutes and then break the snack mix into clusters and store it in a large plastic bag. (Makes about 10 cups total snack mix.)
Recipe Notes
- If you don't have an air-popper, you can pop the popcorn either on the stovetop or in the microwave.