Rating: 4.5 stars
98 Ratings
  • 5 star values: 66
  • 4 star values: 23
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 0

Pop the popcorn, cover with chocolate glaze, then bake to make crisp chocolate coated popcorn!

Recipe Summary

cook:
35 mins
additional:
1 hr
total:
1 hr 45 mins
prep:
10 mins
Servings:
16
Yield:
2 quarts
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.

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  • Place popcorn and peanuts into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.

  • Bake in preheated oven for 30 minutes, stirring several times.

  • Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.

Note

1 cup of unpopped popcorn kernels will yield about 2 quarts of popped corn.

Nutrition Facts

186 calories; protein 3g; carbohydrates 18.9g; fat 12g; cholesterol 15.3mg; sodium 164.1mg. Full Nutrition
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