I needed a chocolate popcorn recipe to make for my friend’s birthday. So after researching possible recipes, I came up with the following ideas.
1. Pop popcorn any way you want (For example: 1/2 cup kernels in a hot-air popper; or a package of microwave popcorn)
2. Spread popcorn over a baking sheet lined with parchment paper
3. Melt 4 oz dark chocolate chips and ½ teaspoon salt in a microwave-safe container.
a. Heat in 10-15 second intervals
b. Stir after each interval
c. Be careful not to overheat because chocolate burns easily
4. Drizzle melted chocolate over the popcorn.
5. Allow the chocolate to harden; usually about one hour at room temperature.
1. Pop popcorn
(Some people like to pop the corn in a stovetop popcorn popper using ½ cup of kernels with ¼ cup of vegetable oil and 2 to 3 tablespoons of white or brown sugar to make the popcorn sweeter.)
2. After the popcorn has popped, put it in a large bowl and let it cool.
3. For the chocolate, use 12 to 14 ounces of milk or white chocolate.
Melt it in a double boiler or in the microwave.
If using the microwave, put it at 50% power at 30 second
Stir the chocolate after each interval, and be careful that
the chocolate doesn’t burn.
4. Pour the melted chocolate over the popcorn, gently tossing the
popcorn with either a dry mixing spoon or your gloved hands.
5. Line a cookie sheet with parchment paper and spread the chocolate
popcorn onto the sheet.
6. Allow to cool and harden.
1. Pop 1/3 cup popcorn kernels (air-popped, microwave, stovetop popper—however you like to pop your popcorn)
2. Line a rimmed baking sheet with parchment paper.
3. Pour popped popcorn onto the sheet, spreading it out
4. Heat 4 ounces good-quality dark chocolate and ½ teaspoon salt in a microwave-safe bowl.
a. Heat in 30-second increments
b. Stir between increments
5. Immediately pour chocolate over popcorn
6. Sprinkle with ¼ teaspoon salt
7. A lot to harden, about 1 hour at room temperature
1. Preheat the oven to 300 degrees
2. Place 2 quarts of popped popcorn in a greased 15X10X1 baking pan.
3. Sprinkle 1 cup of mini marshmallows and ½ cup of peanuts over the popcorn.
4. Break 6 plain Hershey’s candy bars (1.55 oz each) into quarters.
5. Place the broken candy bars on top.
6. Bake at 300 degrees for 5 minutes.
7. Let stand for 1 minute
8. Toss to coat
1. 2 quarts of popped popcorn (1 cup of unpopped popcorn)
2. 1 cup peanuts
3. ¾ cup sugar
4. ¼ cup corn syrup
5. ¼ cup cocoa powder
6. ½ cup butter
7. 1 teaspoon vanilla
1. Preheat oven to 250 degrees
2. Oil a 10x15 inch baking pan with sides
3. Place popcorn and peanuts in a large, metal bowl. Set aside.
4. In a saucepan stir together the sugar, corn syrup, cocoa powder, and butter.
5. Heat over medium-high heat until it comes to a boil.
6. Boil for 2 minutes.
7. Stir in the vanilla.
8. Pour over the popcorn.
9. Stir until the popcorn is well coated
10. Spread the popcorn mixture in the prepared pan
11. Bake in preheated over for 30 minutes, stirring several times
12. Remove from the oven, and allow to cool to room temperature.
13. Break into small clumps and store in an airtight container.
1 1/8 cups unpopped popcorn kernels
2 cups packed brown sugar
½ cup light corn syrup
½ cup unsalted butter (cubed)
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups semi sweet or white chocolate chips
3 teaspoons shortening
1. Preheat the oven to 250 degrees
2. Pop popcorn in a hot-air popcorn popper or microwave
3. Grease a baking pan with butter or non-stick cooking spray
4. Pour the popped popcorn into the baking pan (take out any
5. In a sauce pan, mix the brown sugar, corn syrup, butter, and salt.
6. Bring to a boil (about 5 to 7 minutes)
7. Cook the mixture for 5 minutes, stirring constantly
8. Remove the pan from the heat
9. Stir in the baking soda (the mixture will foam slightly when adding
the baking soda)
10. Pour the caramel mixture over the popcorn and toss.
11. Bake the popcorn for about 60 minutes, stirring every 15 minutes
12. Allow the popcorn to cool, about 15 to 20 minutes.
13. Melt the chocolate in the microwave with the shortening (heat
mixture in 30 second intervals, stirring after each interval)
14.Drizzle the chocolate over the popcorn, suing a spoon to drizzle
15.Allow popcorn to cool for 3 to 4 hours so chocolate has time to set
into clusters and enjoy.