Chocolaty Caramel-Nut Popcorn

Chocolaty Caramel-Nut Popcorn

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"Coconut, almonds, and chocolate enhance classic caramel corn in this recipe."
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1 h 25 m servings 1103 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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 pre...

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,...

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, ...

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 ...

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 ...

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!!

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 chocolat...

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 ...

I popped my popcorn on the stove and omitted the almonds and coconut. It was very good!