Recipe by sueb
"Pop the popcorn, cover with chocolate glaze, then bake to make crisp chocolate coated popcorn!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
The flavor of the popcorn is very good, but it is very greasy and too rich to eat very much of.
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.
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 will all stick together, and you will have a wonderful treat!
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
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!
Crisp, chocolately, and even visually appealing. Excellent! Perfect for Christmas gifts.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 108
Get cute n’ creepy recipes to feed all your little monsters.
Fall and winter salads bring bright flavors to your favorite meals.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
See how to make simple old-fashioned chocolate fudge.
See how to make one of our most popular cookies.
These amazing cookies are good for the heart AND for the taste buds.