Chocolate Popcorn

5 from 2 votes

Chocolate Popcorn is drizzled with brown sugar, caramel, and three types of chocolate, and topped with mini marshmallows and malt balls for extra flavor and texture.

Prep Time30

Cook Time1

Setting Time1

Total Time2 30

Course: Dessert, Snack

Cuisine: American

Keyword: chocolate popcorn

Servings: servings

Author: Chelsea Lords

Cost: $8.92

Equipment

Sheet pan 15 x 21-inch, lined

Ingredients

12 cups popped popcorn see note 1
8 tablespoons unsalted butter
1/4 cup light corn syrup
1 cup light brown sugar packed
1/4 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon cream of tartar optional
1/2 teaspoon vanilla extract
3 cups mini marshmallows
2-1/2 cups white chocolate chips
2-1/4 teaspoons vegetable oil divided
1/2 cup dark chocolate chips
1/2 cup milk chocolate chips or semi-sweet
1 cup Whoppers or chocolate covered almonds, optional

US - Metric

Instructions

Line a 15 x 21-inch sheet pan, or 2 smaller sheet pans, with parchment paper or a silicone baking mat. Pour the pre-popped popcorn (see note 1) into a very large bowl—big enough to mix with other ingredients without spilling. Remove any unpopped kernels. Preheat the oven to 250℉.
In a pot over medium heat, combine butter, corn syrup, brown sugar, salt, and cream of tartar. Stir until the butter melts, then bring to a boil. Let it boil for 5 minutes without stirring. Remove from heat and mix in baking soda and vanilla extract—be careful as the mixture will foam up. Quickly pour it over the popcorn in the bowl, avoiding the edges where caramel hardens. Toss with a wooden spoon to evenly coat the popcorn with caramel.
Spread coated popcorn on the prepared sheet pan(s) in one even layer. Bake for 1 hour, stirring every 15 minutes and rotating the pans from top rack to bottom rack. Remove pans and allow to cool completely.
Once popcorn is completely cooled, add it back into the very large bowl used earlier. Add in the mini marshmallows and stir.
Melt white chocolate chips with 1 teaspoon of vegetable oil in a microwave-safe bowl. Heat in 30-second bursts, stirring for 15 seconds between each, until smooth. Pour melted chocolate over the popcorn and marshmallow mixture and stir quickly to coat evenly. Spread white-chocolate-coated popcorn back onto the lined sheet pans.
Melt dark chocolate chips with 1/2 teaspoon of vegetable oil and drizzle over the popcorn. For easy application, use a small plastic bag, snip off the tip, and pipe the chocolate. Repeat process with milk chocolate chips. Sprinkle Whoppers candies evenly over popcorn before the chocolate melts.
Let popcorn harden at room temperature for about 1 hour, then slightly break up and put in a large bowl.

Video

Notes

Note 1: Buying pre-popped popcorn makes this recipe quicker and easier but a bit pricier, so if you prefer to make your own, use plain popcorn and check the ingredients to ensure they only include oil and salt, as flavored or buttered popcorn will alter the taste.

Storage: Store in an airtight container in a cool, dry place for up to a week. It is best enjoyed within two days due to the marshmallows. Don't freeze, the marshmallows will harden, and the popcorn loses its texture.

Nutrition