Directions

Heat the olive oil in a heavy bottom pan over medium-high heat. Pour in the popcorn kernels and stir to coat. Put the lid on the pot and turn the heat down to medium. The popcorn will start to pop in a minute or so. Let the popcorn pop until you don’t hear many pops anymore. Immediately stir the popcorn and dump it out of the pot and onto a wax or parchment paper lined cookie sheet.

Next, melt the chocolate using the microwave. Just dump the chocolate in a microwave safe bowl and heat it on high for 45 seconds. Take out and stir. Repeat. Take out and stir. Put back in for another 20 seconds. Stir. Repeat this until the chocolate is melted.

Next, chop the pistachios so the green is exposed, but they are still chunky.

Now, season the popcorn with sea salt. Then take the melted chocolate and drizzle it all over the popcorn in crazy swirls so there’s a little touch of chocolate on every piece. Sprinkle on the pistachios and the sprinkles. Allow the popcorn to cool for about an hour so the chocolate can harden back up. Slightly break apart the popcorn to put it into a big bowl and serve!