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Chocolate-Covered Caramel Corn

Rated as 5 out of 5 Stars

"Chocolate-covered caramel corn. Disposable roasting pans work great for mixing. Store in airtight containers or resealable plastic bags."
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1 h 41 m servings 544
Original recipe yields 16 servings


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  1. Place 1 bag popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Repeat with remaining bags. Open bags carefully; divide popcorn between 2 shallow baking dishes. Mix in peanuts.
  2. Preheat oven to 250 degrees F (120 degrees C).
  3. Combine brown sugar, margarine, corn syrup, and salt in a saucepan over medium heat. Bring to a boil, stirring enough to blend. Simmer, stirring constantly, for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy.
  4. Pour brown sugar mixture over the popcorn-peanut mixture; stir to coat.
  5. Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
  6. Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.
  7. Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.

Nutrition Facts

Per Serving: 544 calories; 37.3 54.6 8.2 0 659 Full nutrition

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This was fun, delicious and a bit messy, lol! I halved the recipe and that worked out fine. The family loved this...a keeper~YUM! thanks for sharing. :)