Chocolate Popcorn

Chocolate Popcorn

63
sueb 184

"Pop the popcorn, cover with chocolate glaze, then bake to make crisp chocolate coated popcorn!"
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Ingredients

1 h 45 m servings 185 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 164 mg
  • 7%

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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Directions

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  • Prep

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  1. Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.
  2. Place popcorn and peanuts into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.
  3. Bake in preheated oven for 30 minutes, stirring several times.
  4. Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.

Footnotes

  • Note
  • 1 cup of unpopped popcorn kernels will yield about 2 quarts of popped corn.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

63
  1. 79 Ratings

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Most helpful positive review

I decided to give this recipe a try after loving the caramel popcorn one. I popped my own popcorn in a pot. After reading some reviews about the popcorn being too greasy, I cut the butter to 1/4...

Most helpful critical review

The flavor of the popcorn is very good, but it is very greasy and too rich to eat very much of.

I decided to give this recipe a try after loving the caramel popcorn one. I popped my own popcorn in a pot. After reading some reviews about the popcorn being too greasy, I cut the butter to 1/4...

This is pretty good. I will definitly make it again. I just used 2 bags of microwave popcorn and that worked perfect. Next time id like to use brown sugar, maybe a tiny bit of salt and possibly ...

This is a great recipe.So easy.My guy's loved it!Thanks for sharing it.

here's a huge tip: do not use microwave popcorn or it will be too oily and rich. air pop the correct amount, follow the directions, although you must stir it around while it's cooling or it wi...

What a wonderful flavor combination!!! I did leave out the peanuts this time but next time I think I will toss it with marshmallow and peanuts when it comes out of the oven for a rocky road twi...

Very Tasty, but sweet, next time I might try adding a little less sugar. I used olive oil in place of the butter and it was still yummy. For a little variety I may use peanut butter or brown s...

Crisp, chocolately, and even visually appealing. Excellent! Perfect for Christmas gifts.

I popped 1/2 cup of popcorn in my microwave corn popper. The chocolate mixture should be stirred while it is cooking for two minutes or it may scorch. If you want a more chocolate coating, the...

The flavor of the popcorn is very good, but it is very greasy and too rich to eat very much of.