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My review
Chocolate Popcorn
sueb
"Pop the popcorn, cover with chocolate glaze, then bake to make crisp chocolate coated popcorn!"
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Ingredients
1 h 45 m servings 185 calsOriginal recipe yields 16 servings (2 quarts)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.
- 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.
Footnotes
- Note
- 1 cup of unpopped popcorn kernels will yield about 2 quarts of popped corn.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 185 calories; 12 g fat; 18.9 g carbohydrates; 3 g protein; 15 mg cholesterol; 164 mg sodium. Full nutrition
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Reviews
Read all reviews 7289 Ratings
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Most helpful positive review
8/20/2010
I decided to give this recipe a try after loving the caramel popcorn one. I popped my own popcorn in a pot. After reading some reviews about the popcorn being too greasy, I cut the butter to 1/4...
Most helpful critical review
11/5/2008
The flavor of the popcorn is very good, but it is very greasy and too rich to eat very much of.
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8/20/2010
I decided to give this recipe a try after loving the caramel popcorn one. I popped my own popcorn in a pot. After reading some reviews about the popcorn being too greasy, I cut the butter to 1/4...
4/15/2009
This is pretty good. I will definitly make it again. I just used 2 bags of microwave popcorn and that worked perfect. Next time id like to use brown sugar, maybe a tiny bit of salt and possibly ...
1/29/2010
here's a huge tip: do not use microwave popcorn or it will be too oily and rich. air pop the correct amount, follow the directions, although you must stir it around while it's cooling or it wi...
3/9/2008
What a wonderful flavor combination!!! I did leave out the peanuts this time but next time I think I will toss it with marshmallow and peanuts when it comes out of the oven for a rocky road twi...
7/2/2009
Very Tasty, but sweet, next time I might try adding a little less sugar. I used olive oil in place of the butter and it was still yummy. For a little variety I may use peanut butter or brown s...
10/15/2012
I popped 1/2 cup of popcorn in my microwave corn popper. The chocolate mixture should be stirred while it is cooking for two minutes or it may scorch. If you want a more chocolate coating, the...
12/23/2009
Crisp, chocolately, and even visually appealing. Excellent! Perfect for Christmas gifts.