Zebra Popcorn

Homemade Chocolate Drizzled Caramel Popcorn
bhofack2 / Getty Images
Prep: 20 mins
Cook: 70 mins
Total: 90 mins
Servings: 15 servings
Yield: 15 cups
Nutrition Facts (per serving)
459 Calories
26g Fat
57g Carbs
3g Protein
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Nutrition Facts
Servings: 15
Amount per serving
Calories 459
% Daily Value*
Total Fat 26g 33%
Saturated Fat 15g 74%
Cholesterol 37mg 12%
Sodium 303mg 13%
Total Carbohydrate 57g 21%
Dietary Fiber 2g 7%
Total Sugars 50g
Protein 3g
Vitamin C 0mg 0%
Calcium 70mg 5%
Iron 2mg 10%
Potassium 197mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Zebra popcorn is simply delicious homemade caramel corn that is drizzled with melted white and dark chocolate. It's a fabulous snack and perfect for watching football games, either in person or on the big screen. It's also a wonderful Christmas gift

This zebra popcorn recipe is easy to make. You can pop your own popcorn or you can buy ​pre-popped corn. Just make sure it has as few ingredients as possible. You want most of the flavor in this recipe to come from the caramel coating and the melted chocolate chips.

Store this wonderful snack in an airtight container at room temperature up to three days, if it lasts that long.


  • 15 cups popcorn, popped from 1/2 cup kernels

  • 1/2 teaspoon salt

  • 1 cup (8 ounces) unsalted butter

  • 2 cups brown sugar, packed

  • 1/2 cup light corn syrup

  • 1/2 teaspoon baking soda

  • 1 1/2 cups white chocolate chips, melted

  • 1 1/2 cups dark chocolate chips, melted

Steps to Make It

  1. Preheat the oven to 250 F. Place the popcorn into two 13 x 9-inch pans. Make sure to remove all the unpopped kernels you can find (when they are covered with caramel and chocolate they are hard to see).

  2. In a large saucepan, combine the salt, butter, brown sugar, and corn syrup. Bring to a rolling boil, stirring frequently, over medium-high heat. Boil this mixture hard for 5 minutes. Then remove the pan from the heat and mix in the baking soda; the mixture will foam up, so be prepared.

  3. Immediately pour this mixture over the popped corn. Mix thoroughly with a large spoon.

  4. Bake the two pans full of caramel corn for 60 minutes, stirring every 15 minutes, until the corn is glazed and crisp. Cool completely on wire racks, stirring occasionally.

  5. Spread the corn out onto two 15 x 10-inch pans. Drizzle with the melted white and dark chocolate chips, then let stand until set. Store at room temperature in airtight containers.