Chocolate Popcorn Recipe -
Chocolate Popcorn Recipe
  • READY IN hrs

Chocolate Popcorn

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 quarts Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    1 hr 45 mins


  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.
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  • 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 More Reviews

Most Helpful Positive Review
Aug 23, 2010

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 cup. I used 1/2 cup of granulated sugar and 1/4 cup of light brown sugar. Melted the butter first (that makes it easier to incorporate the cocoa powder) and then add the corn syrup, cocoa, and I added 1/2 teaspoon of salt. After letting it boil for 2 minutes, I took it off the heat, and stirred in the vanilla and added 1/2 teaspoon of baking soda. The mixture starts to foam after adding the baking soda; I immediately poured over popcorn and baked for 1 hour stirring every 15 minutes. The popcorn was not greasy whatsoever. One tip: it tastes better the day after you make it.

Most Helpful Critical Review
Nov 05, 2008

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

Apr 16, 2009

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 baking soda. I have a great recipe for caramel popcorn and i think adding the cocoa powder might be nice. I used dark cocoa powder which made this look like tar lol. This will be fun for holloween. I suggest using a sheet pan line with parchment paper instead of 9x13 cake pan. This helps with the unwanted extra oil and also helps dry out popcorn and crisp up more evenly.

Mar 10, 2008

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

Feb 01, 2010

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 will all stick together, and you will have a wonderful treat!

Mar 09, 2008

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 twist. This will replace my regular popcorn and nestle crunch bar ritual!

Jul 02, 2009

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 sugar next time. All in all this was delicious

Dec 24, 2009

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


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

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

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