Chocolate Caramel Corn

Chocolate Caramel Corn

8 Reviews 1 Pic
  • Cook

    1 h
  • Ready In

    1 h
Recipe by  Laurie

“Delicious chocolaty popcorn. You'll love this one!”

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Adjust Servings

Original recipe yields 5 quarts



  1. Preheat oven to 250 degrees (120 degrees C). Coat a large roasting pan with cooking spray. Place the popcorn in the roasting pan and keep warm in the oven.
  2. In a heavy saucepan over medium heat, combine brown sugar, 1 cup butter and 1/2 cup corn syrup. Heat, without stirring, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat and stir in vanilla. Pour syrup over popcorn and stir to coat. Return popcorn to oven.
  3. In the same saucepan, combine chocolate chips with remaining 1/2 cup butter and 2 cups corn syrup. Cook, stirring, over medium heat, until chocolate is melted. Remove from heat and quickly pour over popcorn, stirring to coat.
  4. Return popcorn to oven for 30 to 40 minutes, stirring occasionally. Remove and pour out onto waxed paper lined sheets to cool completely.

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Reviews (8)

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This is a great recipe, but I do have to agree that it comes out a little chewy. I made one batch of chocolate caramel corn and then made a second batch of just caramel and almonds. I mixed the two together and it turned out great. I also cooked the popcorn for about 50 minutes and it seemed to make my second batch a little crunchier...I'm sure it helped that it only had one coating instead of two. Also, had trouble with the popcorn sticking to the waxed paper. I used cooking spray on the second batch and it was better. **Just made one more batch (easy Christmas gifts!) and used aluminum foil with a little cooking spray to let the popcorn cool. No sticking...yeah! So ditch the waxed paper and save yourself alot of time.



The flavor was really good, but make sure you bake it long enough. It was my first time making any kind of caramel corn and it was soft instead of crunchy. I'll know better next time!



This is great. We added toasted almonds and it was fabulous. Only problem was that the corn severely stuck to the wax paper. I want to make this again, but have no idea what to do so that it won't stick or be greasy from cooking spray.

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Amount Per Serving (40 total)

  • Calories
  • 269 cal
  • 13%
  • Fat
  • 14.9 g
  • 23%
  • Carbs
  • 35.5 g
  • 11%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 150 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Caramel Filled Chocolate Cookies


next recipe:

Gooey Chocolate Carmel Bars