We love caramel corn and what can make caramel corn even better? Chocolate of course.
Last year during the holidays, a friend of ours sent a giant container of different gourmet type popcorn to my husband’s office, for our staff to enjoy. My favorite flavor from the container was a chocolate caramel corn.
I was sure I could come up with a homemade version of this caramel corn.
Well, it proved a bit more of a challenge than I thought it would. I have tried several different batches over the last year and finally came up with a chocolate caramel corn that we really enjoy.
It is not quite the same as what we had, but this is really good.
And not only is this good, but it is also simple and easy to make.
This would make a fun gift to give for the holidays. You can easily place this in some fun holiday bags and tie it shut with a red or green ribbon and it would be a treat that anyone would enjoy.
Chocolate Caramel Corn
Skip the store bought caramel and make chocolate caramel corn at home.
Ingredients
- 6 quarts of popped popcorn
- 2 cups brown sugar
- 1/2 cup corn syrup
- 1 cup butter
- 1/8 teaspoon cream of tarter
- 1/2 teaspoon baking soda
- 3/4 cup chocolate chips, melted
Instructions
- Place popped popcorn into one very large bowl or pan or 2 medium to large bowls.
- In a pan bring the brown sugar, corn syrup, butter, and cream of tarter to a boil. Boil for 5 minutes.
- Stir in the baking soda quickly and remove from heat. This will bubbly and foam up. This is a normal reaction when you add the baking soda.
- Pour over popcorn and stir well. The caramel sauce should coat the popcorn. This hardens up quickly so work fast.
- Spread onto 2 foil lined baking sheets and bake at 200 degrees for 1 hour. I rotate the sheets around and stir the caramel corn after 20 minutes and then bake 20 minutes more stir and bake 20 minutes more equaling about 1 hour total.
- This is not crisp when you first take it out. It will harden up some as it cools on the sheets.
- Let cool for about 1 hour and drizzle with melted chocolate.
- Break into pieces and serve!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 432Total Fat: 24gSaturated Fat: 13gTrans Fat: 2gUnsaturated Fat: 9gCholesterol: 41mgSodium: 313mgCarbohydrates: 56gFiber: 2gSugar: 46gProtein: 2g
Nutritional values are approximate and aren't always accurate.
Oh my! Drool! This is so going on my list of goodies to make this year. My daughter and I are going to try to make 24 different treats (basically one each day in December before Christmas!). Yum!!!
@Ronee, That is a great idea! The basic caramel corn recipe came from my husband’s grandmother and we love it all by itself, but chocolate makes it even more special for the holidays!
we buy chocolate popcorn each year from the boyscouts and occasionally I try to make my own thanks for this recipe I am going to attempt it again
@angie, This is why I chose to try this recipe….plus, I was looking for a reason to use light corn syrup. I can’t tell you yet if it’s close to the BS Popcorn….but, it sure tastes like it SOOO far. Each kernel isn’t dunked into the choco., it’s drizzled, so I know that will be a bit different. Looks PRETTY though!!!!!
Right now, I’m waiting for the chocolate to harden onto the caramel corn. The process was so simple. I have stayed away from making this type of goodie because I thought you needed thermometers and too many things could go wrong….. Oh, this recipe was simple to put together and delicious @ each step. ;o)
Instead of cookie trays, I put it in my big roasting pan because I thought it would be easier to turn every 20 mins. It worked perfectly!
Thank you sooo much for sharing this delicious goodie!
https://allrecipes.com//Recipe/microwave-caramel-popcorn/Detail.aspx This recipe is excellent and tastes like fair popcorn. It doesn’t get any easier than this for caramel popcorn in under 15 minutes. I’ll have to add the chocolate.
Is there a way to make this without using corn syrup?
I have heard of people using brown rice syrup in caramel corn, but I have not tried it. I have tried it in other recipes in place of corn syrup and it worked, but I have not tried it in caramel corn.