Milk Chocolate Popcorn
Indulge your sweet tooth with this irresistible Milk Chocolate Popcorn recipe, a perfect blend of crunchy, savory, and sweet! Freshly popped, lightly salted popcorn is generously drizzled with velvety melted milk chocolate, creating a decadent treat that’s impossible to resist. With just a handful of simple ingredients—popcorn kernels, milk chocolate chips, and butter—this easy-to-make snack is ready in under 30 minutes, making it ideal for movie nights, party favors, or an everyday indulgence. The chocolate sets to a glossy finish, coating each piece of popcorn in sweet perfection. Serve it fresh or store it in an airtight container for a grab-and-go treat that everyone will love. Perfect for chocolate lovers and snack enthusiasts alike, this Milk Chocolate Popcorn is the ultimate combination of flavor and texture!
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Recipe Information
Ingredients
- 1/2 cup Popcorn kernels
- 2 tablespoons Vegetable oil
- 1 cup Milk chocolate chips
- 1/4 teaspoon Salt
- 2 teaspoons Butter
Instructions
In a large pot, heat the vegetable oil on medium heat and add the popcorn kernels. Cover the pot with a lid, leaving it slightly ajar to let steam escape.
Shake the pot occasionally to ensure even popping. Once the popping slows down to 1-2 seconds between pops, remove the pot from the heat.
Transfer the popped popcorn into a large mixing bowl, discarding any unpopped kernels. Lightly sprinkle the salt over the popcorn and toss to combine.
In a microwave-safe bowl, combine the milk chocolate chips and butter. Microwave in 20-second intervals, stirring after each interval, until the chocolate is fully melted and smooth.
Drizzle the melted milk chocolate over the popcorn. Using a spatula or clean hands, gently toss the popcorn until it is evenly coated in the chocolate.
Spread the chocolate-coated popcorn onto a baking sheet lined with parchment paper, ensuring it is evenly distributed and not clumped together.
Let the popcorn sit at room temperature for 15-20 minutes or until the chocolate is set. For faster setting, place the baking sheet in the refrigerator for 10 minutes.
Once the chocolate has hardened, break the popcorn into clusters if necessary. Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 802 mg | 35% | |
| Total Carbohydrate | 165.0 g | 60% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 112.5 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 807 mg | 17% | |
*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.
