Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spread walnuts on the baking sheet in a single layer. Bake for 8-10 minutes, checking occasionally to prevent burning.
Roughly chop ¼ cup of the toasted walnuts. Set aside.
Add all of the walnuts, except for chopped ones, to a food processor. Sprinkle in brown sugar, cinnamon and ¼ teaspoon salt. Use the scraper attachment if you have one. Otherwise, use a spatula to occasionally scrape down the sides while blending. Process on high until smooth and creamy, around 1-2 minutes.
Heat two teaspoons of olive oil in a medium sauce pot over medium heat. Sprinkle ¼ teaspoon salt into the oil. Add one kernel of popcorn to the oil. Once this kernel pops, add the remaining ⅓ cup of popcorn. Cover with a lid. Shake the pot continuously to prevent burning. Once popcorn has stopped popping for 3 seconds, remove from heat and set aside.
To assemble one serving of walnut butter popcorn: Add two cups popped popcorn to a bowl. Drizzle with 2 tablespoons walnut butter and top with 1 tablespoon chocolate chips and 1 tablespoon chopped walnuts. Enjoy!
Notes
Refrigerate leftover walnut butter in a tightly sealed container. Enjoy leftovers on toast, dipped with apples, or pop more popcorn to enjoy this recipe again!Walnut butter drizzles best when warm. Allow to come to room temperature prior to serving or pop in the microwave for 15-30 seconds to warm through.