Caramel Chocolate Corn

Caramel Chocolate Corn

47 Reviews 6 Pics
  • Prep

    7 m
  • Cook

    8 m
  • Ready In

    30 m
Recipe by  Jen

“Caramel corn with roasted peanuts and chocolate. This will take a while to make, but is well worth it!”

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Adjust Servings

Original recipe yields 16 cups



  1. Grease cookie sheets.
  2. Place popcorn and peanuts in a paper bag. Set aside.
  3. In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat.
  4. Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool.
  5. In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool before serving.

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Reviews (47)

Rate This Recipe


This caramel sauce was DELICIOUS!! Instead of placing in paper bag to mix I used a bowl (but this sets up quickly so had to mix fast)! Did not place in microwave, but oven at 300 for 8 minutes on parchment (and it wanted to stick). I did not use microwave popcorn. Instead of milk chocolate, I used 2 cubes of semi-sweet chocolate bark. I drizzled white chocolate over this popcorn after the photo was taken! Make sure to store (if it does all get eaten after it comes out of the oven) quickly so the popcorn doesn't dry out. I will buy a premium popcorn to make this again.



Easiest caramel corn recipe I've found yet. I don't trust my microwave so I cooked the caramel recipe in a sauce pan on the stove but followed the rest of the recipe as written and it came out perfectly. I didn't get to put any chocolate on the caramel corn because I couldn't get my family to leave it alone long enough to cool, but I'm planning to try it with the chocolate next time. This recipe deserves an extra star because it was so easy to clean up afterwards. You throw away the piece of equiptment that gets the dirtiest, the paper bag.



This was a delicous recipe but I would alter it next time and use dark semi-sweet chocolate instead. The milk chocalate made this too sweet for me and I am a big fan of milk chocolate. I also had to add more shortening to the chocolate to get it to the right consistency. It may have been the chocolate - I used Ghiradelli's milk chocolate chips. Great caramel corn sensation!

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Amount Per Serving (32 total)

  • Calories
  • 147 cal
  • 7%
  • Fat
  • 9.4 g
  • 15%
  • Carbs
  • 15.3 g
  • 5%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 184 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

My Amish Friend's Caramel Corn


next recipe:

Caramel Corn III