Matcha & White Chocolate Popcorn Bark Recipe

Salty meets sweet meets umami in this unique twist on a classic snack. Movie nights will never be the same!

Ingredients

• 3½ tbsp coconut oil
• 6 tbsp popcorn kernels
• 8oz white chocolate
• 1½ tsp Komorebi Matcha
• ½ tsp sea salt
• 1 tsp black sesame seeds

Directions

1. Melt 1½ tbsp of coconut oil in a pot over medium heat. Add in three kernels of popcorn and cover with lid. Once the kernels pop, add 3 tbsp of popcorn kernels. Cover and give the pot a shake to coat the kernels with oil.
2. Heat kernels for 60 to 90 seconds until completely popped. Pour popcorn in a large bowl. Repeat steps with remaining kernels.
3. Add enough water in a small pot so that it has about 2 inches of water. Bring water to a slight simmer. Place a heat proof bowl on top of the pot of water. 
4. Add white chocolate and 1 tbsp of coconut oil to the bowl. Whisk chocolate as it melts. Add matcha and continue to whisk until smooth. Remove from heat and cool for 5 minutes.
5. Drizzle matcha and white chocolate mixture over the popcorn and gently toss to coat. For added convenience (and to make less of a mess), coat the popcorn in two batches.
6. Pour the coated popcorn on a parchment-lined baking sheet in an even layer. Top popcorn with a sprinkle of sea salt and black sesame seeds. Chill for 2 hours in the refrigerator, or until the chocolate has hardened.
7. Break into bite-sized chunks and bon appetit!