Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I love to make this popcorn, along with the caramel kind, and put it into large containers for both of my grandpas during the holidays.

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Recipe Summary

cook:
1 hr 5 mins
additional:
1 hr
total:
2 hrs 15 mins
prep:
10 mins
Servings:
25
Yield:
25 servings
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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200 degrees F (95 degrees C).

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  • Mix together the sugar, corn syrup, butter, cocoa powder, and salt in a saucepan over medium-low heat until the mixture is smooth and begins to simmer. Place the popcorn into a very large bowl, mix with the almonds, and then pour the chocolate syrup over the mixture. Stir until all the popcorn and almonds are coated. Spread the chocolate popcorn out onto several large baking sheets in a single layer.

  • Bake in the preheated oven until thoroughly dry, about 1 hour, stirring every 20 minutes or so to dry all sides of the popped corn. Allow to cool on the sheet, then transfer into sealed containers.

Cook's Note

Be sure the popcorn mixture is dry before you put it in the container, or else you'll have a mess on your hands!

Nutrition Facts

233 calories; protein 3.4g; carbohydrates 25.8g; fat 14.4g; cholesterol 9.8mg; sodium 337mg. Full Nutrition
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