Chocolate Caramel Corn

Chocolate Caramel Corn

9

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

1 h servings 269 cals
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Original recipe yields 40 servings

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Nutrition

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 150 mg
  • 6%

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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  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.

Footnotes

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

Reviews

9
  1. 11 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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!

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 ...

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.

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 ...

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 ...

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!

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!!!!

There is soosooo much goo that I was actually eating clumps of caramel and chocolate. It stuck together after cooling so I had to break it apart into clusters. It was very good, but something ...