Chocolate Popcorn

Chocolate Popcorn

54 Reviews 11 Pics
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    1 h 45 m
sueb
Recipe by  sueb

“Pop the popcorn, cover with chocolate glaze, then bake to make crisp chocolate coated popcorn!”

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Ingredients

Adjust Servings

Original recipe yields 2 quarts

Directions

  1. Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.
  2. Place popcorn and peanuts into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.
  3. Bake in preheated oven for 30 minutes, stirring several times.
  4. Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.

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Reviews (54)

Rate This Recipe
mariob_1998
79

mariob_1998

I decided to give this recipe a try after loving the caramel popcorn one. I popped my own popcorn in a pot. After reading some reviews about the popcorn being too greasy, I cut the butter to 1/4 cup. I used 1/2 cup of granulated sugar and 1/4 cup of light brown sugar. Melted the butter first (that makes it easier to incorporate the cocoa powder) and then add the corn syrup, cocoa, and I added 1/2 teaspoon of salt. After letting it boil for 2 minutes, I took it off the heat, and stirred in the vanilla and added 1/2 teaspoon of baking soda. The mixture starts to foam after adding the baking soda; I immediately poured over popcorn and baked for 1 hour stirring every 15 minutes. The popcorn was not greasy whatsoever. One tip: it tastes better the day after you make it.

darthotto
43

darthotto

This is pretty good. I will definitly make it again. I just used 2 bags of microwave popcorn and that worked perfect. Next time id like to use brown sugar, maybe a tiny bit of salt and possibly baking soda. I have a great recipe for caramel popcorn and i think adding the cocoa powder might be nice. I used dark cocoa powder which made this look like tar lol. This will be fun for holloween. I suggest using a sheet pan line with parchment paper instead of 9x13 cake pan. This helps with the unwanted extra oil and also helps dry out popcorn and crisp up more evenly.

Fable37
30

Fable37

This is a great recipe.So easy.My guy's loved it!Thanks for sharing it.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 185 cal
  • 9%
  • Fat
  • 12 g
  • 18%
  • Carbs
  • 18.9 g
  • 6%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

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Chewy White Chocolate Chip Gingerbread Cookies

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