Ingredients

4 cups popped popcorn

3/4 cup chopped toasted almonds, divided

6 tbsp toffee bits, divided

6 oz milk chocolate, melted

1 oz dark chocolate, melted

Directions

1. In large bowl, toss together popcorn, 1/2 cup almonds and 4 tbsp toffee bits. Drizzle with melted milk chocolate; toss until well coated.
2. Transfer to parchment paper–lined baking sheet. Drizzle with dark chocolate; sprinkle with remaining almonds and toffee bits. Refrigerate for about 30 minutes or until set; break into clusters.

Tip:

1. Substitute dark chocolate for milk chocolate, if preferred.