OK tell me yes or no can you relate to this:

When I was like 13 I would go to the movie theater and get the super large popcorn - the kind with the butter flavor that lets you simultaneously reach nirvana and also have major artery failure - and a box of the weirdly trendy (for the era) chocolate candy called Buncha Crunch. I would then, accompanied by my equally mischievous friends, happily sneak into the rated R movie with my PG-13 ticket.

Once inside, shrouded in darkness, I'd dump the entire box of Buncha Crunch into the popcorn and eat it like I'd never eaten anything before literally ever. Something about the sweet and salty crunchy situation pretty much turned me into a human vacuum and it would have probably been disgusting/horrifying to witness so thank the gods it was dark.

So -ANYWAY- I'm only bringing up my sordid past with popcorn and chocolate to say that this popcorn kinda has the same sweet and salty scenario going on, but is much less shameful to eat. Because MATCHA IS HEALTHY. We're using tried and true Aiya America's cooking grade matcha, which we use for every recipe on this site. There's also coconut oil which we're told is another dope health accessory. And we're definitely not using any of that "butter flavor" stuff because this is 2017 and if the country is going to spiral into the ground we're at least going to feel good and look hot doing it, OK?!

Other than matcha, this snack has a little white chocolate and almond extract, and you guys it's seriously so freaking good. Like that bad kind of good where you can't stop eating it even though you made multiple batches for the photo shoot you have to do and then you wake up confused and full of popcorn and your boyfriend is standing over you holding a mirror and asks you to take a good long look at yourself and what you've become. It's that kind of good.

Maybe just make a single batch to start with and work your way up. Check out the step-by-step photo guide below, or skip to the bottom of this post for the written ingredient list and instructions!

Pop a single bag of microwave popcorn according to the package instructions (we recommend using completely unflavored popcorn). Place the popcorn into a large mixing bowl and set aside.

In a medium microwave safe bowl, melt 1/2 cup white chocolate morsels or white chocolate chunks by microwaving on high in twenty seconds intervals, stirring between each interval, until completely melted. This is maybe *not* the healthiest option, but we have found this to work much better with cheaper white chocolate, as organic morsels and chunks don't melt as easily and you may end up with a paste that can not be used. We found great success using those white chocolate Lindt truffles as pictured above, as they melted very evenly and quickly.

Once your white chocolate is melted and smooth, we're gonna jump right into whisking in our other ingredients.

Add in 1 teaspoon matcha. We're using Aiya Cooking Grade Matcha here.

Whisk in the matcha until there are no clumps. There may be a few dark specs left, and that's fine, we just don't want big clumps of powder.

Add in 1 teaspoon melted coconut oil, 1/2 teaspoon almond extract, and 1/2 teaspoon kosher salt. Whisk to combine.

Pour the matcha chocolate mixture over the popcorn kernels in an even drizzle.

Look @ that green, y'all!!!

Toss in 1/4 cup slivered almonds, reserving a few for garnish.

Use a rubber spatula to mix it all together and evenly coat the popcorn kernels in the matcha white chocolate. Now you an just eat it as it is, or toss some slivered almonds on top or some melted semi-sweet chocolate as we did. You can also refrigerate it for half an hour to firm up the white chocolate and create crunchy clusters which is SO GOOD.

We transferred our popcorn to serving tins and refrigerated them for a bit to firm it up before topping with melted chocolate and almond slivers. Simply melt about 1/4 cup of semi-sweet chocolate morsels as you did the white chocolate before drizzling atop your popcorn! Enjoy!

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Matcha White Chocolate Popcorn

prep: 5 minutes // makes: 2 - 4 servings

1 standard bag unflavored popcorn, popped according to instructions
1 heaping teaspoon Aiya Cooking Grade Matcha
1/2 cup white chocolate morsels or truffles***
1/2 teaspoon almond extract
1 teaspoon virgin coconut oil, melted to liquid form
1/2 teaspoon kosher salt
1/4 cup semi-sweet chocolate morsels, optional for garnish
1/4 cup slivered almonds, optional for garnish

Place the popped popcorn into a large mixing bowl and set aside.
In a medium microwave safe bowl, melt the white chocolate by microwaving it on high in twenty seconds intervals, stirring between each interval, until completely melted.
Whisk the matcha, coconut oil, salt, and almond extract into the white chocolate and immediately pour the mixture over the popcorn. Use a rubber spatula to evenly coat the popcorn kernels with the white chocolate mixture.
Fold in the slivered almonds, reserving just a few to sprinkle on top.
Now you can either sprinkle the almonds and chocolate drizzle (see below) on top and eat the popcorn immediately, or you can place it into serving tins and refrigerate for half an hour until it sets and forms crunchy clusters. Once it has set, drizzle with the melted semi-sweet chocolate (see below) and top with remaining slivered almonds.
To make the chocolate drizzle, simple repeat the melting process in step 2 but with the semi-sweet chocolate morsels. Transfer the melted chocolate to a piping bag and drizzle evenly on top your popcorn.

Notes

As mentioned in the photo guide above, we have found this to work much better with cheaper white chocolate, as organic morsels and chunks don't melt as easily and you may end up with a paste that can not be used. We found great success using those white chocolate Lindt truffles as pictured above, as they melted very evenly and quickly.

Thanks so much to Aiya America for sponsoring this post! As always, all opinions are our own - thank you guys for supporting the sponsors that keep Probably This alive and well.