Chocolate-Popcorn Bark

Ingredients

• 0.5 cup almonds coarsely chopped
• 0.1 teaspoon baking soda 
• 1 pound bittersweet chocolate coarsely chopped
• 1 teaspoon sea salt 
• 2 tablespoons plus light
• 0.5 cup brown sugar light packed
• 6 cups popped popcorn plain
• 1 pinch salt 
• 4 tablespoons butter unsalted
• 0.3 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• aluminum foil

Directions

1. Preheat oven to 350F.
2. Spread almonds on an ungreased, rimmed baking sheet; bake until golden and fragrant, 5 to 7 minutes, stirring twice.
3. Transfer to a bowl to cool. Reduce oven temperature to 250F; wipe off baking sheet.
4. Spread popcorn and almonds in a single layer on baking sheet. In a pan over medium heat, combine brown sugar, butter, corn syrup and salt. Bring to a boil; let boil 5 minutes.
5. Remove from heat and stir in baking soda and vanilla.
6. Pour brown sugar mixture over popcorn mixture and stir to coat.
7. Bake for 1 hour, stirring every 15 minutes.
8. Let cool, then crush slightly.
9. Line a rimmed baking sheet with foil.
10. Place chocolate in a heatproof bowl set over a pan of simmering water. (Do not let water boil or let bottom of bowl touch water.) When chocolate is melted, pour it onto baking sheet; spread evenly. Top with popcorn mixture, pressing gently to adhere.
11. Sprinkle with sea salt, if desired. Refrigerate until set, about 3 hours. Break bark into pieces and store in an airtight container between sheets of waxed paper.