Chocolaty Caramel-Nut Popcorn

Chocolaty Caramel-Nut Popcorn

16 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 25 m
Recipe by  andy

“Coconut, almonds, and chocolate enhance classic caramel corn in this recipe.”

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Adjust Servings

Original recipe yields 4 servings


  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Cook the popcorn according to manufacturer's directions, pour into a very large bowl, and set aside. Melt butter in a saucepan over medium heat. Stir in the brown sugar, salt, and corn syrup. Bring mixture to a boil, then reduce heat and simmer for 5 minutes, stirring constantly. Take the saucepan off of the heat, and carefully stir in the vanilla extract and baking soda.
  3. Pour the caramel over the popcorn and stir well. Add the chocolate chips and almonds, then stir until thoroughly mixed. Pour this mixture into two large, deep baking pans and sprinkle with the shredded coconut.
  4. Bake in preheated oven for 1 hour, stirring every 15 minutes.

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Reviews (16)

Rate This Recipe


This is great! I doubled the whole recipe (except the butter- I only used 1/2 cup) and thought that the amount of caramel/chocolate/nuts called for was perfect; all the kernels were covered pretty well. Based on other recipes, one cup of popcorn= one serving, so I used 8 cups of stove-popped popcorn and used the same stockpot to make and mix everything. I think it would have helped if I had kept the popcorn warm in the oven before mixing it- by the time I got to the chocolate and peanuts, the caramel was sticking. I baked in two deep aluminum roasting pans. This made FAR more than eight servings, more like 16!



I followed this recipe fairly strictly, except I used 1/2 cup butter (1 stick) rather than 2 sticks. I ran out of brown sugar so I used about 1/2 cup brown sugar , 1/2 cup regular white sugar, and it seemed to be no different. Go sparingly on the chocolate chips---I "eyeballed" it and ended up making the popcorn a little bit too chocolatey, and overcoming some of the caramel taste. Also, my popcorn started to burn after 45 minutes, so I didn't bake it the full hour.



An addicting, delicious recipe. I made it using 1 cup of popcorn seeds that I microwave-popped. Hint: REMOVE UNPOPPED KERNELS! Keep the roasting pan in the oven while melting the caramel sauce, then take it out and add the popped corn and sauce, this makes it easier to coat the popcorn evenly. Enjoy!

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Amount Per Serving (4 total)

  • Calories
  • 1103 cal
  • 55%
  • Fat
  • 64.1 g
  • 99%
  • Carbs
  • 132.9 g
  • 43%
  • Protein
  • 11.7 g
  • 23%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 1387 mg
  • 55%

Based on a 2,000 calorie diet



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Caramel Popcorn with Marshmallow


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Cinnamon Roll Popcorn