Chocolate Caramel Corn Recipe -
Chocolate Caramel Corn Recipe
  • READY IN 1 hr

Chocolate Caramel Corn

Recipe by  

"Delicious chocolaty popcorn. You'll love this one!"

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Ingredients Edit and Save

Original recipe makes 5 quarts Change Servings
  • COOK

    1 hr

    1 hr


  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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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2003

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.

Most Helpful Critical Review
Dec 21, 2003

I boiled the sugar to hard ball (using a candy thermometer) and it was still really sticky. I also think there needs to be more popcorn...there was almost too much goo and not enough crunch.


11 Ratings

Dec 18, 2003

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!

Dec 08, 2002

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.

Jan 02, 2003

This is great! we had relatives over for a game of D&D and the adults as well as the kids could not keep their hands out of the bowl! I agree with th eearlier statement"don't taste this without the chocolate, you will want to eat it all." I cheated and used microwave popcorn! it worked great.

Aug 29, 2002

This makes some good popcorn!! My 2 year old was eating it with both hands when it was out on the counter cooling! Just don't taste it before you get the chocolate on there or you will end up with just carmel corn, 'cuz it tastes pretty good, that way, too!!

Aug 02, 2010

Just the thing or a chocolate fix! I followed the directions but instead of chocolate chips used some hershey kisses w/ almonds that I had! Tasted great!

Oct 23, 2009

really yummy!!!! mine was just the right crunch, i also didnt do the wax paper step, it was easy to cool in the pan. will be making again!!!!


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  • Calories
  • 269 kcal
  • 13%
  • Carbohydrates
  • 35.5 g
  • 11%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 150 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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