Zebra Popcorn starts with sweet, crunchy caramel corn coated in creamy melted white and dark chocolate.
Zebra Popcorn
I’ve always loved popcorn recipes—there are so many on my site! Caramel corn used to be my favorite, but then I added chocolate. Sweet, crunchy caramel corn with white and dark chocolate? Nothing beats it!
So, what is Zebra Popcorn? It’s caramel corn coated with melted white and dark chocolate, creating zebra-like stripes.
Store-bought versions are popular, but homemade is fresher, cheaper, and even more delicious.
Make it for parties, potlucks, or events, or pack it in bags for holiday or birthday gifts.
Ingredients
Here’s what you’ll need to make Zebra Popcorn:
- Plain popped popcorn: Use plain popcorn without butter or salt. Pop it yourself or grab a pre-popped bag from the store.
- Unsalted butter: Cut into slices so it melts faster.
- Light corn syrup: Keeps caramel smooth and keeps it from getting grainy.
- Light brown sugar: Adds sweetness with a caramel flavor.
- Salt: Balances the sweetness. Use less if the popcorn is already salted.
- Cream of tartar: You don’t have to add this ingredient, but it helps the caramel stay smooth.
- Baking soda: Adds bubbles for a light, crunchy caramel.
- Vanilla extract: For more flavor!
- Dark and white chocolate: Adds rich, sweet, and creamy flavor to the popcorn.
- Oil: Helps the melted chocolate spread smoothly over the popcorn.
Zebra Popcorn Tips
- Get ready: Measure and prep everything before you start so the caramel doesn’t overcook.
- Set a timer: Boil caramel for 5 mins. Too short or long, and it won’t turn out right. If you have a candy thermometer, aim for 235°F.
- Keep heat low: Cook on medium heat to keep it even. Don’t rush by turning it up.
- Melt chocolate slowly: Use microwave-safe bowls. Heat in short bursts and stir each time.
- Remove: Check for and take out un-popped kernels.
- Stir fast: Mix the caramel with popcorn fast so it coats before cooling.
- Cool fully: Let the popcorn cool all the way before adding chocolate.
Variations
Make it fun: Add sprinkles or colored chocolate for holidays or events.
Tools for Zebra Popcorn
- Large bowl: Use a big glass or ceramic bowl; metal might change the flavor.
- Sheet pan: One large pan or two smaller ones work best so the popcorn has plenty of space to bake correctly.
- Baking mats: These help keep the popcorn from sticking and makes cleanup easy.
- Saucepan: A medium nonstick pot is great for making the caramel part.
- Spatula: This helps to mix and coat the popcorn evenly.
- Candy thermometer: An optional tool, but helpful if you want to be very precise.
- Microwave-safe bowls: I like to use glass bowls for melting chocolate.
- Plastic bags: Or use piping bags to drizzle melted chocolate.
Storage
Store leftover popcorn in an airtight container at room temp in a cool, dry place. It stays fresh for 3-4 days. After that, the chocolate starts to soften the popcorn.
More Chocolate Treats
- Chocolate Covered Oreos with a white chocolate topping
- Almond Joy Cookies with a coconut frosting
- Chocolate Truffles coated in sugar
- White Chocolate Chex Mix chocolate-coated snack mix
- Golden Oreo Truffles with sprinkles!
Zebra Popcorn
Zebra Popcorn starts with sweet, crunchy caramel corn drizzled with white and dark chocolate. It’s perfect for parties, game day snacks, or a tasty homemade gift!
Equipment
- Sheet pan 15 x 21-inch
- Large bowl ceramic
Ingredients
- Cooking spray
- 10 cups plain popped popcorn see note 1
- 8 tablespoons unsalted butter cut into tablespoons
- 1/4 cup light corn syrup
- 1 cup light brown sugar firmly packed
- 1/4 teaspoon salt see note 2
- 1/8 teaspoon cream of tartar optional, see note 3
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Chocolate Topping
- 1/2 cup dark chocolate melts
- 1/2 cup white chocolate melts
- 1 teaspoon vegetable oil divided
Instructions
- Line a large cookie sheet (15×21-inch) or two standard sheets with parchment paper or silicone baking mats. Preheat the oven to 225℉. Spray a large, non-metal mixing bowl with nonstick spray. (Avoid metal bowls as they can give the popcorn a metallic taste.) Sift baking soda to prevent clumps.
- Pop the popcorn and remove any unpopped kernels. Measure 10 cups and transfer to the greased bowl.
- In a medium saucepan, combine butter (cut into tablespoon-sized pieces), corn syrup, brown sugar, cream of tartar, and salt. Stir over medium heat until the butter melts and the mixture is smooth. Bring to a full rolling boil, then stop stirring. Let the mixture boil for 5 minutes or until it reaches 235℉ on a candy thermometer.
- Remove from heat and stir in baking soda and vanilla extract until combined. The mixture will foam up. Quickly pour it over the popcorn and toss with a spatula, stirring for about 2 minutes until evenly coated.
- Spread the coated popcorn in a single layer on the prepared cookie sheet(s). Bake for 45 minutes, stirring every 15 minutes. If using two sheets, rotate them between racks.
- Remove from the oven and let the popcorn cool completely at room temperature for about 1 hour.
- Melt the white chocolate with 1/2 teaspoon vegetable oil in the microwave. Drizzle over the cooled popcorn using a resealable plastic bag with the tip cut off. Repeat with the dark chocolate and the remaining oil. Let the chocolate harden at room temperature (about 1 hour).
- Break the popcorn into clusters and transfer to a large bowl. Enjoy!
Video
Recipe Notes
Note 1: Use pre-popped popcorn for convenience. Otherwise, pop plain kernels yourself using a stovetop, popcorn machine, or plain (unbuttered and unsalted or lightly salted) packets.
Note 2: If your popcorn is already salted, reduce or omit the added salt.
Note 3: Helps prevent crystallization in the caramel. It’s optional but recommended for a smoother caramel.
Storage: To store leftovers, place in an airtight container. I like using Mason jars or Weck® mold jars. Keep the container in a cool dry place for up to a week.
Nutrition
Serving: 1serving | Calories: 418kcal | Carbohydrates: 59g | Protein: 2.4g | Fat: 20g | Cholesterol: 31mg | Sodium: 254mg | Fiber: 5g | Sugar: 34g | Iron: -1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
