Chocolate Popcorn

Chocolate Popcorn
  • PREP TIME
    10 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    1 hrs 45 mins
  • SERVING
    16 People
  • VIEWS
    315

Indulge in a symphony of textures and flavors with this irresistible chocolate popcorn. Airy, crunchy popcorn meets a rich, homemade chocolate glaze, creating a treat that's both sophisticated and utterly addictive. Perfect for movie nights, parties, or simply satisfying your sweet cravings.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    19 g
  • Cholesterol
    15 mg
  • Fiber
    2 g
  • Protein
    3 g
  • Saturated Fat
    5 g
  • Sodium
    164 mg
  • Sugar
    10 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 250°F (120°C). Lightly coat a 10x15 inch baking sheet with nonstick cooking spray. In a large metal bowl, combine the popped popcorn and chopped peanuts. Set aside. (5 minutes)

Image Step 02
02 Step

Recipe View In a medium saucepan, combine the sugar, butter, corn syrup, and cocoa powder. Cook over medium-high heat, stirring constantly, until the mixture comes to a boil. Continue boiling for 2 minutes, stirring continuously to prevent burning. (8 minutes)

Image Step 03
03 Step

Recipe View Remove from heat and stir in the vanilla extract. Immediately pour the chocolate mixture over the popcorn and peanuts in the bowl. Gently toss until the popcorn is evenly coated. (3 minutes)

Image Step 04
04 Step

Recipe View Spread the chocolate-covered popcorn in a single layer on the prepared baking sheet. (2 minutes)

Image Step 05
05 Step

Recipe View Bake in the preheated oven for 30 minutes, stirring every 10 minutes to ensure even baking and prevent clumping. (30 minutes)

Image Step 06
06 Step

Recipe View Remove from oven and let the popcorn cool completely on the baking sheet. As it cools, the chocolate will harden and the popcorn will crisp up. (30 minutes)

Image Step 07
07 Step

Recipe View Once cooled, break the chocolate popcorn into bite-sized clusters. Store in an airtight container at room temperature to maintain its crispness.

For a deeper chocolate flavor, use dark cocoa powder.
Feel free to substitute other nuts, such as almonds or pecans, for the peanuts.
If you don't have corn syrup, you can substitute with honey or maple syrup, but it may slightly alter the flavor and texture.
Ensure the popcorn is completely cooled before storing to prevent it from becoming soggy.
For a salty-sweet variation, sprinkle a pinch of sea salt over the popcorn before baking.

Dallin Ritchie

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 105 Ratings)
Total Reviews: (7)
  • Norris Hirthe

    I substituted the peanuts with cashews and it was a hit!

  • Doug Huels

    This recipe is so easy and delicious! My kids love it!

  • Claud Bogisich

    I accidentally overbaked it a little, but it still tasted great. Just keep a close eye on it.

  • Darrion Champlin

    I added some mini chocolate chips after baking and it was amazing!

  • Domenick Murphy

    This is the best chocolate popcorn recipe I've ever tried!

  • Vidal Ohara

    I followed the recipe exactly and it turned out perfectly! Thanks for sharing.

  • Rasheed Morissette

    The perfect snack for movie night. I will definitely make it again.

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