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- 1 cup popcorn kernels (popped) - 1 cup granulated sugar - 1/4 cup unsalted butter - 1/4 cup corn syrup - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon vanilla extract For this recipe, you need fresh popcorn. You can pop it using any method you like. I love the stovetop method, as it gives great flavor. The sugar and butter create a sweet base for the caramel. Corn syrup helps the caramel stay smooth. Salt adds a nice contrast to the sweetness. - 1 cup semisweet chocolate chips Semisweet chocolate chips are my go-to for this treat. They melt well and add a rich flavor. You can also use dark chocolate for a bolder taste. Just melt them carefully in the microwave. Stir them until they are smooth and ready to drizzle. - Sea salt for sprinkling A pinch of sea salt on top makes a big difference. It enhances the flavor of chocolate and caramel. You can also try adding nuts or sprinkles. These options add a fun twist. Feel free to get creative with toppings! {{ingredient_image_1}} First, preheat your oven to 250°F (120°C). Next, pop 1 cup of popcorn kernels using your favorite method. You can use a stovetop, air popper, or microwave. After popping, place the popcorn in a large bowl. Be sure to remove any unpopped kernels. This step helps keep your snack safe and enjoyable. In a medium saucepan, mix together 1 cup of granulated sugar, 1/4 cup of unsalted butter, 1/4 cup of corn syrup, and 1/2 teaspoon of salt. Set the heat to medium and stir the mixture continuously. Wait for it to come to a boil. Once boiling, stop stirring. Let it boil for 4 to 5 minutes until it turns a golden brown color. Carefully remove the saucepan from the heat. Stir in 1/2 teaspoon of baking soda and 1 teaspoon of vanilla extract. Watch out! The mixture will bubble up. Pour the caramel sauce over the popcorn. Gently mix it to coat all the popcorn evenly. Spread the caramel-coated popcorn onto a lined baking sheet with parchment paper. Bake in the preheated oven for 30 minutes. Stir the popcorn every 10 minutes for even coating. Once baked, remove the popcorn and let it cool for about 15 minutes. While it cools, melt 1 cup of semisweet chocolate chips in a microwave-safe bowl. Do this in 30-second intervals, stirring each time until smooth. Drizzle the melted chocolate over the cooled popcorn. Before the chocolate sets, sprinkle a pinch of sea salt for a flavor boost. Let the chocolate harden at room temperature or refrigerate for faster setting. Once set, break the popcorn into pieces and enjoy! To get the right caramel, watch the color closely. Boil the mixture until it turns a rich, golden brown. This step is key for the best flavor. If it is too light, it won’t have that rich taste. If it is too dark, it may taste burnt. Use a candy thermometer if you have one. Aim for 240°F (115°C). Remember to stir non-stop until it starts to boil. Once boiling, stop stirring and let it cook. The bubbling will help form that perfect caramel. For smooth chocolate, use the microwave or a double boiler. If you use the microwave, heat in small bursts of 30 seconds. Stir the chocolate between each burst to prevent burning. Keep a close eye on it. If you see small lumps, keep stirring. They will melt as you mix. If you use a double boiler, fill the bottom pot with water. Heat it gently. Place the chocolate in the top pot and stir until it melts completely. When serving, break the popcorn into pieces for easy eating. You can use a large bowl or individual bags. Add a sprinkle of sea salt on top for a nice touch. This makes it look great and adds flavor. Pair your popcorn with a fun drink, like soda or hot chocolate. For a movie night, set up a popcorn bar with different toppings. Let your guests have fun choosing their favorites! Pro Tips Use Fresh Popcorn Kernels: For the best texture and flavor, use fresh popcorn kernels. Stale kernels may not pop properly, leading to a disappointing result. Temperature Matters: Ensure your caramel reaches a golden brown color for the best flavor. Too light, and it will be too sweet; too dark, and it may taste burnt. Cooling Time: Allow the popcorn to cool completely before breaking it into pieces. This helps the chocolate set properly and keeps the popcorn from becoming soggy. Mixing Techniques: When mixing the caramel with popcorn, use a large spatula and fold gently to avoid crushing the popcorn while ensuring even coverage. {{image_2}} Adding nuts to your chocolate caramel popcorn brings extra flavor and crunch. Try using nuts like pecans, almonds, or walnuts. Just roast them lightly before mixing them in. This step enhances their taste. Use about half a cup of nuts. Make sure to stir them in after you coat the popcorn with caramel. The nuts will add a delightful texture and make this treat even more special. Spices can change the flavor of your chocolate caramel popcorn entirely. Adding a pinch of cinnamon or nutmeg can give it warmth. For a fun kick, try adding cayenne pepper. Start with just a small amount. This will create a sweet and spicy mix that is hard to resist. Mix these spices into the caramel sauce for an even coating. You can also sprinkle some on top after adding chocolate for extra flavor. While semisweet chocolate is a classic choice, feel free to experiment. Dark chocolate can add a rich, robust flavor. Milk chocolate will add sweetness and creaminess. White chocolate offers a smooth, sweet contrast to the caramel. You can even mix different types of chocolate. This will create a beautiful marbled effect. Choose your favorite or mix them all for a unique treat! To keep your chocolate caramel popcorn fresh, store it in an airtight container. Make sure the container is sealed tight. Avoid using plastic wrap, as it does not keep air out well. Store the popcorn in a cool, dry place away from sunlight. This will help it stay crunchy and tasty. If you want to keep your popcorn fresh for longer, avoid squeezing the container. This can crush the popcorn and make it lose its crispness. You can also add a small packet of silica gel to absorb moisture. Just remember to keep it out of reach of kids and pets. For the best taste, enjoy your popcorn within a week. If your popcorn gets a bit soft, you can reheat it. Spread it out on a baking sheet. Set your oven to 250°F (120°C). Heat the popcorn for about 5-10 minutes. This will help restore some crunch. Keep an eye on it to prevent burning. Enjoy your treat warm and fresh! Yes, you can use microwave popcorn. Just make sure it is plain. The caramel sauce will coat it well. Avoid using buttered popcorn; it may alter the flavor. Popping your own kernels allows for a fresher taste. Store leftover popcorn in an airtight container. This keeps it fresh and crunchy. Place it in a cool, dry area. Avoid moisture to prevent sogginess. If stored correctly, it can last for up to a week. Yes, you can make this recipe ahead of time. Prepare it up to two days in advance. Just store it properly in an airtight container. This way, you can enjoy it later without losing flavor or texture. In this blog post, we explored how to make delicious chocolate caramel popcorn. We discussed essential ingredients like popcorn, caramel, and optional toppings. I gave you clear steps for preparation, from making the popcorn to baking it together. Tips helped you perfect your caramel and chocolate techniques. We also looked at fun variations and smart storage tips. Enjoy your homemade treat and get creative with your own flavor twists!

Chocolate Caramel Popcorn

A deliciously sweet and salty treat combining popcorn, caramel, and chocolate.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Snack
Cuisine American
Servings 6

Ingredients
  

  • 1 cup popcorn kernels (popped)
  • 1 cup granulated sugar
  • 1 4 cup unsalted butter
  • 1 4 cup corn syrup
  • 1 2 teaspoon baking soda
  • 1 2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • to taste sea salt for sprinkling

Instructions
 

  • Preheat your oven to 250°F (120°C).
  • Pop the popcorn kernels using your preferred method (stovetop, air popper, etc.) and place them in a large bowl. Make sure to remove any unpopped kernels.
  • In a medium saucepan, combine the granulated sugar, butter, corn syrup, and salt over medium heat. Stir continuously until the mixture comes to a boil.
  • Once boiling, stop stirring and let it boil for about 4-5 minutes until it reaches a golden brown color.
  • Remove from heat and carefully stir in the baking soda and vanilla extract (the mixture will bubble up).
  • Pour the caramel sauce over the popcorn, gently mixing to coat all of the popcorn evenly.
  • Spread the caramel-coated popcorn onto a lined baking sheet with parchment paper. Bake in the preheated oven for 30 minutes, stirring every 10 minutes for even coating.
  • Remove from the oven and let cool for about 15 minutes.
  • While the popcorn is cooling, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
  • Drizzle the melted chocolate over the cooled popcorn evenly.
  • Before the chocolate sets, sprinkle a pinch of sea salt over the popcorn for an added flavor twist.
  • Allow the chocolate to harden at room temperature or refrigerate for quicker setting. Once set, break into pieces and serve.

Notes

Allow the chocolate to harden before breaking into pieces.
Keyword caramel, chocolate, popcorn, snack