Edited by Katie Workman.
If you like caramel corn, this chocolate popcorn recipe will appeal to you. It combines sweet and salty flavors together in one lightly chocolatey snack the kids will go nuts over. I like to make a big batch of this chocolate covered popcorn recipe when the kids have friends for sleepovers. It also makes a great Oscar party recipe, Valentine's Day party recipe or a really good movie night treat. You could also fill clear plastic party bags with this popcorn and pass it out as a party favor when you have have a dinner party - your guests will love you as they nibble it on the way home, or as a snack the next day.
Don't Miss: Home Made Snacks for After School, Parties, or Any Time
- 5 tablespoons butter
- 1/4 cup firmly-packed brown sugar
- 2 tablespoonsunsweetened cocoa powder
- 1/4 teaspoon baking soda
- 6 cups popped popcorn (see Note)
- kosher or sea salt to taste
Preheat the oven to 250 degrees F.
Melt the butter in a small saucepan over medium-low heat. Whisk in the sugar and cocoa powder. When mixture boils and sugar dissolves, remove from the heat. Stir in the baking soda.
Place the popcorn in a large mixing bowl. Pour the chocolate mixture over the popcorn. Season with salt. Toss to coat the popcorn well. Taste, and add more salt if needed.
Spread popcorn out in a rimmed baking sheet or a jelly roll pan (compare prices) in an even layer. Bake in the preheated oven for 30 to 40 minutes, stirring every 15 minutes or so, until dry and crispy. Cool on the baking sheet. This chocolate popcorn tastes even better the next day - if it lasts that long! Store the popcorn in an airtight container. It will last for a couple of days.
Note: Making your own stovetop popcorn is so easy, and even if you don't go on to make this chocolate popcorn recipe, it's good to know how to whip up a big batch.
2 tablespoons vegetable or canola oil
1/2 cup popcorn kernels
Heat the oil in a large pot over medium high heat. Add the popcorn, and shake it all about. Heat until the popping starts, shake it every once in a while, and take it of the stove the minute the popping quiets down to almost nothing. Now it’s ready to be used in the recipe.
Or, if you wish, drizzle it with some melted butter and sprinkle with kosher salt. So much better than microwave popcorn!