Chocolate Covered Caramel Corn
Get ready to savor the ultimate sweet-and-salty snack with this irresistible Chocolate Covered Caramel Corn recipe! Perfectly popped popcorn is coated in a buttery, homemade caramel sauce, baked to crisp perfection, and then topped with a luscious drizzle of melted semisweet chocolate. The secret to this decadent treat lies in the balance of textures—delicately crunchy caramel corn meets silky, rich chocolate for a flavor combination that's simply unforgettable. Made with pantry staples like brown sugar, light corn syrup, and chocolate chips, this recipe is surprisingly easy to whip up and makes a fantastic option for parties, holiday gifts, or indulgent movie nights. Plus, it stores beautifully in an airtight container, so you can enjoy it all week long. Whether you're searching for crowd-pleasing snacks or thoughtful edible gifts, this chocolate-covered caramel corn is guaranteed to delight!
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Recipe Information
Ingredients
- 10 cups Popped popcorn
- 0.5 cups Unsalted butter
- 1 cups Light brown sugar
- 0.25 cups Light corn syrup
- 0.5 teaspoons Salt
- 0.5 teaspoons Vanilla extract
- 0.25 teaspoons Baking soda
- 1 cups Semisweet chocolate chips
- 1 teaspoons Coconut oil (or shortening, optional)
Instructions
Preheat your oven to 250°F (120°C) and line two large baking sheets with parchment paper or silicone baking mats.
Place the popped popcorn in a large mixing bowl, making sure to remove any unpopped kernels. Set aside.
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 while stirring constantly.
Allow the caramel mixture to boil for 4 to 5 minutes without stirring. Keep an eye on it to prevent burning.
Remove the saucepan from heat and quickly stir in the vanilla extract and baking soda. The mixture will bubble and expand—this is normal.
Immediately pour the caramel over the popcorn, and stir to coat evenly. Work quickly to ensure all the popcorn is coated.
Spread the caramel-coated popcorn evenly over the prepared baking sheets. Place the sheets in the oven and bake for 45 minutes, stirring every 15 minutes to ensure even coating, then remove from the oven and let it cool completely.
Once the caramel popcorn is cool, melt the chocolate chips and coconut oil (if using) in a microwave-safe bowl in 20-30 second intervals, stirring between each interval, until smooth.
Drizzle the melted chocolate over the cooled caramel corn using a spoon or a piping bag.
Allow the chocolate to set at room temperature or in the refrigerator until firm.
Break the chocolate covered caramel corn into clusters and serve. Store any leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
2799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1567 mg | 68% | |
| Total Carbohydrate | 443.0 g | 161% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 372.7 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1278 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
