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

A delightful chocolate popcorn candy recipe. All you have to do is pop the popcorn, cover it with a homemade chocolate glaze, then bake to make crispy chocolate-coated popcorn candy!

Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
1 hr
total:
1 hr 45 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 the oven to 250 degrees F (120 degrees C). Spray a 10x15-inch baking pan with nonstick spray. Place popcorn and peanuts into a large metal bowl; set aside.

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  • Combine sugar, butter, corn syrup, and cocoa together in a saucepan over medium-high heat; bring to a boil, stirring continuously, and cook for 2 minutes. Stir in vanilla, then pour over popcorn in the bowl. Stir until popcorn is well-coated; spread on the prepared pan.

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

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

Tips

You will need 1 cup of unpopped popcorn kernels to get 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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