I was missing a bunch of ingredients so I made this without any nuts, dark syrup instead of light, and semisweet chips. I added about 2T of brown sugar to make up for the sweetness lost with the chocolate and syrup. We have a local chocolatier that makes wonderful chocolate popcorn and I expected it to be like that, but baking it in the oven made the coating crispy and glossy like caramel corn. Mine wasn't soft at all - I think the key is to bake it the full time and stir every 5 - 10 minutes. This was wonderful and a huge hit for movie night. I'll make again to share with friends! I agree with others - make sure you pick out the seeds before you pour the chocolate on. I lined a cookie sheet with aluminum foil and used a baking spray, and nothing stuck at all.
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I was missing a bunch of ingredients so I made this without any nuts, dark syrup instead of...