Working in batches, spread the popcorn on a parchment-lined baking sheet. Remove any unpopped kernels.
Melt the chocolate according to the directions on the chocolate melts bag.
½ cup Chocolate Melting Wafers
Pour the chocolate over the popcorn and sprinkle with almonds and sea salt.
2 tablespoons coarse sea salt, ½ cup slivered almonds
Using the parchment paper to lift the popcorn, pour the mixture into a clean paper bag. Roll the bag closed tightly and shake for a couple of minutes so that the chocolate can coat all the popcorn and almonds.
Pour the popcorn back onto the parchment-lined baking sheet and let set until the chocolate hardens. Enjoy!
Notes
This recipe has been adapted from Celebrating Sweets.