Chocolaty Caramel-Nut Popcorn Recipe -
Chocolaty Caramel-Nut Popcorn Recipe

Chocolaty Caramel-Nut Popcorn

Recipe by  

"Coconut, almonds, and chocolate enhance classic caramel corn in this recipe."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 10 mins

    1 hr 25 mins


  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Cook the popcorn according to manufacturer's directions, pour into a very large bowl, and set aside. Melt butter in a saucepan over medium heat. Stir in the brown sugar, salt, and corn syrup. Bring mixture to a boil, then reduce heat and simmer for 5 minutes, stirring constantly. Take the saucepan off of the heat, and carefully stir in the vanilla extract and baking soda.
  3. Pour the caramel over the popcorn and stir well. Add the chocolate chips and almonds, then stir until thoroughly mixed. Pour this mixture into two large, deep baking pans and sprinkle with the shredded coconut.
  4. Bake in preheated oven for 1 hour, stirring every 15 minutes.
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Reviews More Reviews

Oct 14, 2008

This is great! I doubled the whole recipe (except the butter- I only used 1/2 cup) and thought that the amount of caramel/chocolate/nuts called for was perfect; all the kernels were covered pretty well. Based on other recipes, one cup of popcorn= one serving, so I used 8 cups of stove-popped popcorn and used the same stockpot to make and mix everything. I think it would have helped if I had kept the popcorn warm in the oven before mixing it- by the time I got to the chocolate and peanuts, the caramel was sticking. I baked in two deep aluminum roasting pans. This made FAR more than eight servings, more like 16!

Sep 09, 2009

I followed this recipe fairly strictly, except I used 1/2 cup butter (1 stick) rather than 2 sticks. I ran out of brown sugar so I used about 1/2 cup brown sugar , 1/2 cup regular white sugar, and it seemed to be no different. Go sparingly on the chocolate chips---I "eyeballed" it and ended up making the popcorn a little bit too chocolatey, and overcoming some of the caramel taste. Also, my popcorn started to burn after 45 minutes, so I didn't bake it the full hour.

Apr 02, 2009

An addicting, delicious recipe. I made it using 1 cup of popcorn seeds that I microwave-popped. Hint: REMOVE UNPOPPED KERNELS! Keep the roasting pan in the oven while melting the caramel sauce, then take it out and add the popped corn and sauce, this makes it easier to coat the popcorn evenly. Enjoy!

Feb 02, 2009

This recipe is so so Good .I remember tasting this at a farmer market.And i said i have to find a similar recipe to this Thanks to you i can have to delicious sweet craving treat all the time.I just added pecans to this as well.Thanks

Feb 07, 2011

This popcorn tastes fine, but the chocolate chips do not melt (they scorch instead). I would follow the recipe as is next time, but would melt and drizzle the chocolate at the end. I only baked for 30 minutes because of the chocolate scorching. I've used another caramel/chocolate popcorn recipe from this site, and I think I prefer it with the addition of the almonds and coconut. Updated to add: I took the leftovers to work and my coworkers devoured it.

Nov 21, 2007

Great recipe. I followed exactly, but would do as another review and double the caramel. The popcorn was not as well coated as I would like. Will try again as it had a great taste!!

Oct 17, 2008

Absolutely delicious! I didn't have to constantly stir it because it didn't stick to the pan. I used whole almonds for a nuttier crunch and it was great! I had one problem--the nuts and chocolate didn't stick so well. I must have got so excited about stirring the caramel evenly into the popcorn I was letting it cool.

Dec 20, 2010

This was realy easy to make and it tastes great. Be sure to have a HUGE bowl to mix the popcorn in. I used a wok and it was still too small. The chocolate didn't melt like I thought it would so I'm not sure what to do about that. I used 1 cup popcorn kernals and made my popcorn on the stove.


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  • Calories
  • 1103 kcal
  • 55%
  • Carbohydrates
  • 132.9 g
  • 43%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 64.1 g
  • 99%
  • Fiber
  • 10.8 g
  • 43%
  • Protein
  • 11.7 g
  • 23%
  • Sodium
  • 1387 mg
  • 55%

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

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