A chocolate popcorn recipe? While I'll admit I wasn't sure at first how coating my favorite salty snack in a sweet delicious chocolate shell would go, well...here we are.
It still has that amazing crunch, almost like a caramel corn but with chocolate instead. This chocolate popcorn recipe is gluten free, nut free and easily vegan by using a vegan baking stick instead of butter. If you love popcorn and chocolate...this snack is for you!
For more chocolate recipes, try my Chocolate Chip Snack Cake, Double Chocolate Sandwich Cookies and Chocolate Wow Butter Cookie Bark.
As I have said before, I am pretty sure it’s my goal in life to make everything have a chocolate version.
Popcorn is my all time favorite snack. Ever. I love it so much I actually eat it every single night. Fact.
So, it just made sense to add chocolate to it. I used this recipe by All Recipes years ago and it was a big hit so I decided to make it again and let me tell you...now I remember why it was so loved.
It’s seriously amazing. So addicting and so perfect for a movie night at home!
Ok so let’s answer a few questions you might have about this recipe:
Can I use microwave bag popcorn or do I have to pop my own kernels?
Yes, you can use microwaveable popcorn if you prefer. If you do, no need for the salt. I’m sure it already has enough.
There is nothing raw about the chocolate mixture. Why do I need to bake it?
Yes you can technically eat it as is BUT it is a wet sticky mess. And over time the popcorn will get soggy.
When you bake it, the chocolate solidifies and the popcorn becomes like the texture of a caramel corn. This way, no sticky fingers once it cools and you can store the left overs (if you have any) in an air tight container.
So yes, baking it is essential.
Ok guys that’s basically it! The recipe is super simple and straight forward and the end result is a delicious sweet and salty snack that’s gluten free, nut free and easily vegan!
Chocolate Popcorn
Ingredients
- 4 cups popped popcorn about 1 cup of unpopped kernels makes 4 cups of popped
- 3 tablespoons vegetable oil for popping the popcorn
- Sprinkle of kosher salt
- ¾ cup granulated sugar
- ¼ cup light corn syrup
- ¼ cup cocoa powder I like to use 2 tablespoons of Dutch and 2 tablespoons of Dark
- 1 stick of unsalted butter or vegan baking stick cut into 8 slices
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 250 degrees Fahrenheit and grease a baking pan with vegetable oil. Set aside.
- Place your kernels into a large pasta pot. Pour in 3 tablespoons of vegetable oil and swirl the pot around so that all the kernels get coated with the oil.
- Place the pot over medium heat and cover with a lid.
- Make sure not to burn yourself but constantly and gently shake the pot so that the kernels don’t get stuck in one place... otherwise they will burn.
- Once the kernels start popping, continue to gently shake the pot around so that the popcorn doesn’t burn and ever so slightly crack the lid open in the back of the pot so that some of the steam escapes. Make sure not to make the crack too big otherwise burning hot kernels will come flying out at your eyes...I promise you that.
- Once you can count 1,2,3 seconds in-between popping, the popcorn is done. Turn off the stove and remove from the heat.
- Immediately sprinkle as much kosher salt as you’d like, place the lid back on the pot and shake to mix the salt all around.
- Pour your popcorn onto the greased baking sheet, spread it around and set aside.
- In a small saucepan set over medium heat, combine all the other ingredients together.
- Whisk constantly until all the butter or vegan baking stick has melted and everything is combined nicely.
- Pour the chocolate mixture over the popcorn and use a spatula to spread it around.
- I actually use my clean hands instead of a spatula because I find it coats the popcorn better, BUT...make sure not to burn yourself!
- Once the chocolate is spread around, pop the baking sheet in the oven and bake for 30 min. After 15 minutes, carefully take the pan out of the oven and use a spatula to give everything a little toss.
- Put back in the oven and bake for another 15 minutes.
- Once the popcorn comes out of the oven and is cool to the touch, break it apart using your hands.
- You can store any leftovers in an airtight container. Enjoy!
john
I can't have butter, but this chocolate topping makes up for that!
Steve
Popcorn and chocolate, perfect together!
Lee
Thanks!