Chocolate Caramel Popcorn

Total Time:
30 min
20 min
10 min

4 cups of popped corn

  • 1 cup popcorn, for popping
  • For the caramel:
  • 1 cup plus 2 tablespoons sugar
  • 1/2 cup plus 2 tablespoons corn syrup
  • Scant 1/4 cup water
  • 1 pound bittersweet chocolate, tempered
  • Pop the popcorn. I like to use a hot-air popper but you can pop it any way you like.

  • To make the caramel: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat and cook until light golden brown. We use a large pan so that there will be room to add the popcorn. Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps.

  • Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with a wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool. When it is cool, place it in decorative bags to give as gifts.

  • Tip: You can also use milk chocolate and/or white chocolate to coat the popcorn. The process is always the same.

  • Be careful when you work with the caramel. It is very hot and can burn! As always, when working with caramel, have a bowl of ice-cold water next to you in case you get caramel on your hands.

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