INGREDIENTS

• • 1 standard bag unflavored popcorn, popped according to instructions
• • 1 tsp Aiya Culinary Grade Matcha
• • ½ cup white chocolate morsels or truffles
• • ½ tsp almond extract
• • 1 tsp virgin coconut oil, melted to liquid form
• • ½ tsp kosher salt
• • ¼ cup semi-sweet chocolate morsels, optional for garnish
• • ¼ cup slivered almonds, optional for garnish

DIRECTIONS

• 1. Place the popped popcorn into a large mixing bowl and set aside.
• 2. 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.
• 3. 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.
• 4. Fold in the slivered almonds, reserving just a few to sprinkle on top.
• 5. 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.
• 6. 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.