My Chocolate Season 2025: Chocolate Caramel Popcorn

I was thrilled to find this recipe from a Facebook friend, Renée Gordon. She frequently posts delicious new recipes there, and this sweet treat definitely fits the bill. Plus, every introductory word she says about this recipe is spot-on:

Chocolate Caramel Popcorn is a deliciously addictive treat that combines the sweet, buttery flavor of caramel with rich chocolate drizzles, all over crunchy popcorn. Perfect for parties, movie nights, or as an edible gift, this snack is both easy to make and hard to resist.

​INGREDIENTS
 
10 cups popped popcorn (about 1/2 cup un-popped kernels)
1 cup unsalted butter
1 cup brown sugar, packed
1/4 cup light corn syrup (VOE: I used maple syrup because I'm not a fan of corn syrup)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup semisweet or dark chocolate chips, melted (VOE: I melted 3/4 cup because of how much popcorn emerged from that little half cup of kernels!)
 
INSTRUCTIONS
 
Preheat the oven: 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat. (VOE: LOVE my silicone baking mats)

Pop the popcorn: Pop your popcorn using your preferred method (stovetop or air-popper). Remove any un-popped kernels and place the popcorn in a large bowl.

(VOE: I don't even remember the last time I made stovetop popcorn but I was astounded by how much popcorn came from that little half cup of 'blue corn' kernels. Not familiar with blue corn - or it's healthy nutrition profile? See info about this, below the recipe.) 

​Make the caramel sauce: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly. Once it reaches a boil, let it cook without stirring for 4-5 minutes, or until it turns a deep golden brown.
 
Remove the caramel from the heat and carefully stir in the baking soda and vanilla extract. The mixture will foam up—this is normal and helps create a light, crispy coating.

Coat the popcorn: Pour the caramel sauce over the popcorn, tossing gently to coat all the popcorn evenly. You can use a spatula or wooden spoon to help distribute the caramel.
 
Bake the popcorn: Spread the caramel-coated popcorn onto the prepared baking sheet in an even layer. Bake in the preheated oven for 45-60 minutes, stirring every 15 minutes to ensure even coating and crispness.

​Add the chocolate: Once the popcorn is done baking, remove it from the oven and let it cool slightly. Drizzle the melted chocolate over the popcorn, using a spoon or piping bag to create thin, even lines. (VOE: Be patient with this drizzling activity. It will make all the difference in your results, both visually and on your taste buds.)
 
Let the popcorn cool completely before serving, allowing the caramel and chocolate to harden. Once cooled, break the popcorn into clusters and serve.

​More thoughts from Renée: This Chocolate Caramel Popcorn is the perfect combination of crunchy, sweet, and chocolatey, making it an irresistible treat for any occasion. Store any leftovers in an airtight container for up to a week (if it lasts that long!). #recipedaily #popcorn
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​Here's why you should seek out blue corn: Traditionally used by Navajo and Pueblo people, blue corn provides approximately 20 percent more protein than yellow corn does, and its lower glycemic index causes fewer sugar spikes and crashes. Its antioxidants may also help to fight cardiac and other inflammatory diseases.