Dark Chocolate Caramel Corn

Dark Chocolate Caramel Corn


  • 16 cups popcorn* (fresh popped popcorn works best)
  • 1⁄4 cup light corn syrup
  • 1⁄2 cup butter, melted
  • 1 cup brown sugar
  • 1⁄4 tsp. baking soda
  • 1⁄4 tsp. salt
  • 1⁄2 tsp. vanilla extract
  • 4 cups semisweet chocolate baking chips


Preheat oven to 250 degrees. Prepare baking sheets with cooking spray.

Combine corn syrup, butter and brown sugar in saucepan; simmer over medium low heat to syrup consistency. Bring to a slow boil for 5 minutes without stirring.

Remove from heat; stir in baking soda, salt, and vanilla.

Pour over popcorn and toss to evenly coat.

Transfer to baking sheets and bake uncovered for 1 hour; stirring several times during baking.

Transfer caramel corn to large bowl and cool; breaking up clumps.

To make chocolate covered popcorn: Reserve 8 cups caramel corn (1⁄2 batch).

Working in 4 batches, portion 1 cup chocolate chips into microwaveable measuring cup. Microwave for 60 seconds, stir, microwave an additional 20 seconds and stir until chocolate is smooth and melted.

Combine melted chocolate with 2 cups caramel corn and stir to evenly coat; using tongs, transfer chocolate covered popcorn pieces to baking sheet lined with wax paper and cool.

Repeat Steps 8 and 9 with remaining chocolate chips and 6 cups of caramel popcorn.

Cool until chocolate has hardened. Combine the 8 cups of cooled chocolate caramel popcorn with the remaining 8 cups of plain caramel popcorn. Store in airtight containers.


*For fresh popcorn, combine 3 Tbsp. canola oil and 1⁄2 cup popcorn kernels in a large pot with a lid. Heat on HIGH at the stovetop until popping slows (3 seconds between pops). Remove from heat. Makes 4 quarts or 16 cups.

Equipment needed: Measuring cups and spoons Large bowls, Saucepan, Spoons, Baking sheets with rimmed sides Cooking spray, Microwave-safe measuring cup Tongs, Wax paper.

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