|1⁄2 cup||unpopped popcorn|
|oil (or butter), for popping|
|1 oz||semi-sweet (or dark chocolate) squares|
Line baking sheets with waxed paper.
Pop the popcorn.
Add salt then pour into a large bowl.
Remove any of the kernels that didn't get popped.
Melt the chocolate and pour it over the still-warm popcorn and toss it around.
Spread the coated popcorn onto the waxed paper covered pans and let it cool in the refrigerator.