Creating homemade chocolate popcorn is a breeze! Just two essential ingredients: popcorn and chocolate chips. It’s wonderfully uncomplicated, making store-bought chocolate-covered popcorn a thing of the past.
Chocolate-covered popcorn is incredibly addictive; you’ll be tempted to devour the entire batch in a single sitting! The delightful blend of luscious chocolate coating and crunchy popcorn is a must-try homemade treat.
This delectable chocolate popcorn makes for a great movie snack or a light after-dinner indulgence. Additionally, it adds a fun touch to parties and is perfect for sharing with loved ones. Regardless of the occasion, the taste and texture of this popcorn recipe will undoubtedly captivate your taste buds.
Why you will love it
Quick and simple
This chocolate popcorn recipe only takes 5 minutes to prepare, making it incredibly easy. Children will enjoy assisting and hearing the delightful popping sounds.
Versatile
Use this as the base recipe and feel free to customize it with various add-ins.
Long-lasting
We stored this chocolate popcorn in an airtight container for 5 days, and it remained delicious throughout.
Ingredients For Chocolate Popcorn
- Nonstick cooking spray
- Popped popcorn – 2 quarts
- Peanuts (Optional) – 1 cup
- Sugar – ¾ cup
- Butter – ½ cup
- Corn syrup – ½ cup
- Cocoa powder – ½ cup
- Vanilla – 1 tsp
How to make chocolate popcorn?
Preheat the oven to 250 degrees Fahrenheit (120 degrees Celsius). Coat a 10×15-inch baking pan with nonstick spray. In a large metal bowl, put the popcorn and peanuts, and keep it aside.
Mix sugar, butter, corn syrup, and cocoa in a saucepan over medium-high heat. Bring the mixture to a boil, stirring constantly, and let it cook for 2 minutes. Add the vanilla and pour the mixture over the popcorn in the bowl. Stir thoroughly until the popcorn is evenly coated, then spread it onto the prepared pan.
Stirring several times, bake in the preheated oven for 30 minutes.
Take the popcorn out of the oven and let it cool down to room temperature for added crispness. Then, break it into small clumps and store it in an airtight container.
What to Serve with Sweet Popcorn?
I love the concept of offering this popcorn as a delightful addition to a Valentine’s Day or Galentine’s Day spread! It pairs wonderfully with chocolate truffles, strawberry fudge, puppy chow, brownie cookies, and strawberry brownies.
For an exciting variation, utilize this popcorn as a delectable topping for no-bake cheesecake cups or red velvet ice cream.
FAQs
Ensure the lid permits steam to vent while popping, ensuring the popcorn remains airy and soft. Also, remember to open the top in a direction away from yourself to prevent any contact with the released steam.
Oil plays a significant role in the popping process. It is a known fact that oil and water do not mix, which holds true; however, when it comes to popping popcorn, using oil actually aids the process. The oil coats the popped corn and acts as a protective barrier, preventing moisture from the kernel and ensuring your snack remains crunchy.
To prevent excessive popcorn consumption, it is essential to determine your portion size beforehand. An ideal serving would be around 2 cups of popcorn, measured after it has been popped.
Recipe Card
Chocolate Popcorn Recipe
Equipment
- Baking pan
Ingredients
- Nonstick cooking spray
- 2 quarts Popped popcorn
- 1 cup Peanuts (Optional)
- ¾ cup Sugar
- ½ cup Butter
- ½ cup Corn syrup
- ½ cup Coco powder
- 1 tsp Vanilla
Instructions
- Preheat the oven to 250 degrees Fahrenheit (120 degrees Celsius). Coat a 10×15-inch baking pan with nonstick spray. In a large metal bowl, put the popcorn and peanuts, and keep it aside.
- Mix sugar, butter, corn syrup, and cocoa in a saucepan over medium-high heat. Bring the mixture to a boil, stirring constantly, and let it cook for 2 minutes. Add the vanilla and pour the mixture over the popcorn in the bowl. Stir thoroughly until the popcorn is evenly coated, then spread it onto the prepared pan.
- Stirring several times, bake in the preheated oven for 30 minutes.
- Take the popcorn out of the oven and let it cool down to room temperature for added crispness. Then, break it into small clumps and store it in an airtight container.
Notes
Becky’s tips
- Gently soften the butter prior to blending it with the remaining ingredients, as this facilitates better amalgamation.
- Ensure the mixture is boiling when removing it from the microwave; if not, continue heating.
- Allow it to cool completely, approximately 2 hours, before storing.