Best 20 Chocolate Popcorn Recipes

ULTIMATE CARAMEL CHOCOLATE POPCORN

Steps:

• Preheat oven to 250°. Place popcorn and nuts in a greased roasting pan; set aside. In a large heavy saucepan, combine brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat; cook and stir 5 minutes. , Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to two greased 15x10X1-in. baking pans. , Bake 1 hour or until dry, stirring every 15 minutes., In a microwave, melt each chocolate separately, adding 1 teaspoon shortening to each 1/2 cup chips; stir until smooth. Drizzle over popcorn mixture; let stand until set., Break into clusters. Store in an airtight container.,

WHITE CHOCOLATE POPCORN

Steps:

• Pop 1 popcorn package at a time in the microwave on high until popping begins to slow down, about 2 1/2 minutes. Open bags carefully and transfer popcorn to a large plastic bag, discarding any burnt pieces or unpopped kernels.
• Melt white chocolate chips with butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until mixture is creamy, about 5 minutes.
• Drizzle melted chocolate over popcorn. Close bag and shake until thoroughly coated, 3 to 4 minutes. Place in the refrigerator to cool, about 1 hour.

WHITE CHOCOLATE PEPPERMINT POPCORN

Steps:

• Line 2 baking sheets with waxed paper.
• Place the peppermint candies in a large resealable plastic bag. Crush with a rolling pin until you have a mix of smaller chunks and crumbs. Set aside.
• Place the white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in increments of 15 to 30 seconds (this will depend on your microwave), stirring after each, until completely melted and smooth.
• Place the kettle corn in a large bowl. Pour the white chocolate mixture over the popcorn and fold with a spatula until evenly coated. Transfer the popcorn to the lined baking sheets in a single layer. Working quickly, sprinkle the popcorn with the crushed peppermint candies, mini chocolate chips, red and green sprinkles and red and green sanding sugar. You can you use more or less of each topping based on what you like.
• Allow the popcorn to dry to the touch, about 15 minutes, before packing in bags as gifts or storing in an airtight container.

WHITE CHOCOLATE POPCORN DELUXE

Steps:

• Place popcorn in a large bowl. In a microwave, melt white chocolate and butter; stir until smooth. Pour over popcorn mixture and toss to coat. Add the cranberries, nuts and salt., Spread onto waxed paper. Cool until set. Store in an airtight container.

SWEET AND SALTY WHITE CHOCOLATE POPCORN RECIPE

Steps:

• Pour popcorn into a large bowl.
• Mix in the M & M's, pretzels, and peanuts. Spread out on a large jelly roll pan (or cookie sheet).
• Place white chocolate chips and shortening into a microwave-safe bowl.
• Cook for 45 seconds, remove from microwave, and stir. Continue cooking at 25 second intervals, stirring each time, until chocolate is completely melted and smooth.
• Drizzle chocolate over popcorn mixture and gently mix until most pieces are covered with chocolate.

EASY CHOCOLATE-CARAMEL POPCORN

Steps:

• Preheat oven to 300°F.
• Place the caramels, butter, and water in a heavy saucepan. Cook on low heat until the caramels are completely melted, stirring frequently.
• Combine the popcorn and peanuts in a large bowl. Make sure to remove all unpopped kernels. Drizzle with the caramel mixture; toss to evenly coat. Spread onto a large greased baking sheet.
• Bake for 20 minutes, stirring after 10. Sprinkle with chocolate; toss using two spoons until well mixed. Spread onto a sheet of waxed paper; cool completely.
• Break apart until small clusters or individual pieces. Store in a tightly covered container at room temperature for up to one week.

CHOCOLATE TOFFEE POPCORN

Steps:

• In a large pot, heat the oil over medium-high heat. When it is hot, add the popcorn kernels and cover the pot. Once the popcorn starts to pop, reduce the heat to medium. Hold the lid on the pot and shake the pot until the popping stops. Transfer the popped popcorn to a large bowl and discard any unpopped kernels. Add the pecans.
• Butter two large rimmed baking sheets. In a medium-sized heavy-bottomed pot with a candy thermometer attached, heat the butter, sugar, salt, and 2 tablespoons water over medium heat, swirling the pot occasionally, until the butter has melted. Cook the mixture until the candy thermometer reads 300 degrees F. Then remove the pot from the heat and quickly stir in the vanilla. Be careful; it will spatter a bit. Stir in the baking soda.
• Carefully pour the mixture over the popcorn, and immediately stir the popcorn well to coat it in the warm toffee. Spread the coated popcorn out on the prepared baking sheets, and sprinkle with salt. Let the popcorn stand until it is completely cool.
• Transfer the chocolate to a double boiler or large heat-proof bowl set over a pot of barely simmering water. Melt the chocolate, stirring it occasionally. Line a rimmed baking sheet with parchment.
• Carefully drop a few pieces of popcorn into the melted chocolate and flip it around with two forks. Lift the coated popcorn out, tap it against the side of the bowl to remove any excess chocolate, and transfer it to the parchment lined baking sheet. Repeat with half of the remaining popcorn. Transfer the chocolate-dipped popcorn to the fridge until set, about 20 minutes. Extra chocolate can be cooled, wrapped in plastic, and used again.
• When the chocolate popcorn has set, toss it with the plain toffee popcorn in a large bowl, and serve. Store in an airtight container in the fridge for up to 2 days.

CHOCOLATE PEANUT BUTTER POPCORN

Steps:

• Spread out the popcorn and 1 cup of the cashews out on two baking sheets. In a saucepan, combine the corn syrup and sugar. Bring to a boil and cook for 2 minutes; remove from heat. Carefully, add the peanut butter and honey. Stir until the peanut butter is melted, then add the vanilla. Working quickly, pour the mixture over the popcorn and cashews, and use two rubber spatulas to evenly coat the popcorn. Set aside to cool completely.
• Fill a saucepot hallway up with water; set over medium heat and bring to a simmer. Turn the heat down to medium-low. Add the chocolate to a glass bowl and place the bowl over the pot of simmering water. Melt the chocolate, stirring occasionally.
• Using a spoon or spatula, drizzle the popcorn with the chocolate. Sprinkle the remaining 1/4 cup cashews over the chocolate.

CHOCOLATE-COVERED POPCORN

Steps:

• Line a couple of baking sheets with waxed paper.
• Pop the popcorn.
• Salt and pour into a large bowl.
• As best you can, remove any of the kernels that didn't get popped. [Very important for tooth saftey!].
• Melt the chocolate and pour it over the still-warm popcorn.
• Toss thoroughly, using two very large spoons.
• Using the spoons, spread the coated popcorn onto the waxed paper covered pans and cool int he refrigerato until the chocolate has set.
• Break apart any big clumps before you pour the chocolate popcorn into a bowl to serve.

HOLIDAY WHITE CHOCOLATE POPCORN

Steps:

• Place microwave popcorn pouch in the microwave with folds facing up. Microwave on high until popping slows to 1 to 2 seconds between pops, 1 1/2 to 2 1/2 minutes. Carefully open bag by pulling diagonally at corners and pour popcorn into a large bowl.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Stir melted white chocolate and peppermint candies into popcorn. Spread evenly on a baking sheet; allow to cool and harden, about 15 minutes.

WHITE CHOCOLATE PEPPERMINT POPCORN BARK

Steps:

• Cover a baking pan with foil or wax paper; set aside.
• Place popcorn in a large bowl; set aside.
• Melt chocolate in a double boiler over barely simmering water, stirring until smooth OR melt according to package directions.
• Stir in crushed peppermints after chocolate is melted.
• Pour chocolate mixture over popcorn mixture and stir to coat.
• Spread onto prepared pan; allow to cool completely.
• When chocolate is cooled and set, break into chunks for serving.
• Store in an air-tight container at room temperature.

CHOCOLATE PEANUT BUTTER POPCORN PIE RECIPE BY TASTY

Steps:

• Melt the butter in a large pot over medium heat, then add the marshmallows and stir until starting to melt. Add ⅓ cup (80 g) of peanut butter and stir until completely melted. Remove the pot from the heat.
• Add the popcorn to the pot and stir to coat completely. Let cool for 2 minutes.
• Grease a 9-inch (23-cm) springform pan with nonstick spray. Press the popcorn mixture into the pan using the bottom of a measuring cup, creating an even layer along the bottom and halfway up the sides. Set aside.
• Add the dark chocolate chips and milk chocolate chips to a medium bowl and melt in the microwave, stirring every 30 seconds, about 2 minutes total. Set aside to cool to room temperature.
• In a separate medium bowl, whip the cream with an electric hand mixer until stiff peaks form, then add 3 tablespoons of powdered sugar and 1 teaspoon of vanilla and beat to incorporate.
• Fold the whipped cream into the cooled chocolate.
• Spoon the chocolate mixture into the popcorn crust. Spread evenly.
• In a small bowl, combine the remaining ⅓ cup (80 g) peanut butter, 1 tablespoon powdered sugar, 1 teaspoon of vanilla, and the milk, stirring until smooth. Transfer to a small piping bag or zip-top bag.
• Pipe lines across the surface of the pie. Drag a toothpick through, perpendicular to the lines, alternating directions from top to bottom.
• Chill the pie in the refrigerator for at least 4 hours.
• Release the springform, then slice and serve.
• Enjoy!

CHOCOLATE POPCORN BALLS

Steps:

• Place popcorn in a large heat-proof bowl; keep warm in a 200° oven. In a heavy saucepan, melt chocolate. Stir in sugar and corn syrup. Add water. Cook and stir over medium heat until mixture comes to a boil. Continue to cook until a candy thermometer reads 250° (hard-ball stage). , Pour over warm popcorn and stir until evenly coated. When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking. Cool; wrap in plastic.

CHOCOLATE COVERED POPCORN (BOY SCOUTS COPYCAT) CARAMEL CORN

Steps:

• Preheat oven to 200 degrees.
• Place the popped corn in the largest baking pan you have (might have to do it in 2 batches if you only have a 9x13). You need to be able to stir the popcorn!
• Melt butter in a very large saucepan (see step 6).
• Add brown sugar and corn syrup. Stirring CONSTANTLY, bring to a boil and boil 5 minute.
• Add peanuts (if desired).
• Add soda (will foam up, so be ready).
• Pour caramel over popcorn and mix well.
• Bake popcorn one hour, stirring every 10-15 minute.
• Remove from oven and cool completely. You'll have to stir it every once in a while so it doesn't stick together.
• Spray a cookie sheet with oil or cover with parchment paper.
• Melt half of chocolate per package directions (you can melt more when you need it).
• Dip popcorn pieces in chocolate and place chocolate-covered popcorn pieces individually on the cookie sheet so they can set up.
• Popcorn can be stored at room temp or in the refrigerator. Just keep cool so it doesn't melt.

CHOCOLATE ALMOND POPCORN

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Mix together the sugar, corn syrup, butter, cocoa powder, and salt in a saucepan over medium-low heat until the mixture is smooth and begins to simmer. Place the popcorn into a very large bowl, mix with the almonds, and then pour the chocolate syrup over the mixture. Stir until all the popcorn and almonds are coated. Spread the chocolate popcorn out onto several large baking sheets in a single layer.
• Bake in the preheated oven until thoroughly dry, about 1 hour, stirring every 20 minutes or so to dry all sides of the popped corn. Allow to cool on the sheet, then transfer into sealed containers.

CHOCOLATE POPCORN

Steps:

• Place popcorn in a greased 15x10x1-in. baking pan. Sprinkle with marshmallows and peanuts. Break candy bars in half and place on top. , Bake at 300° for 5 minutes. Let stand for 1 minute; toss to coat. Store in an airtight container.

CHOCOLATE-PEPPERMINT POPCORN

Steps:

• Microwave 1 cup white chocolate chips with 1 tablespoon shortening in a microwave-safe bowl, stirring every 30 seconds, until melted, 2 to 3 minutes. Repeat in a separate bowl with 1 cup semisweet chocolate chips and 1 tablespoon shortening. Spread 6 cups popcorn on a baking sheet and drizzle with both chocolate mixtures. Sprinkle with 1/4 cup roughly chopped peppermint candies and a pinch of kosher salt. Let harden, about 1 hour, then break into pieces.

WHITE-CHOCOLATE POPCORN BALLS

Steps:

• Sprinkle popcorn with salt. Melt butter in a large pan over low heat. Add marshmallows and chocolate; cook, stirring until melted.
• Remove from heat; stir in almonds and popcorn. Shape into balls using a 2-inch ice-cream scoop coated with cooking spray. Transfer to baking sheet lined with parchment paper. Let stand 30 minutes. Can be stored airtight up to 1 day.

WHITE CHOCOLATE PEANUT BUTTER POPCORN

Steps:

• Prepare a clean paper shopping bag or oversized mixing bowl. Heat a large heavy pan over medium heat and film the bottom with vegetable oil. Add the popcorn, shake to distribute, then put a lid on the pan. Leave a small crack for steam to escape. When the popcorn starts popping, shake vigorously to make sure the kernels pop evenly. When the popping slows, take the pan off the heat.
• Pour the popcorn into the paper bag or bowl to cool, being careful to leave any unpopped kernels in the pan. Lightly salt the popcorn to taste.
• Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for a couple minutes, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, and then mix in the vanilla.
• Immediately pour the peanut butter caramel over the popcorn and stir with a long-handled wooden spoon until it's all coated. Pour onto a greased cookie sheet. Drizzle with white chocolate.

CHOCOLATE DRIZZLED CARAMEL POPCORN

Steps:

• 1. Heat oven to 250°F. Place popcorn, cashews and pecans in large roasting pan.
• 2. Combine brown sugar, butter and corn syrup in 2-quart saucepan. Cook over medium heat until mixture comes to a boil (7 to 8 minutes). Continue boiling 2 minutes. Remove from heat; stir in baking soda.
• 3. Pour butter mixture over popcorn mixture in pan; stir well. Bake for 60 minutes, stirring every 15 minutes. Remove from oven; place onto waxed paper or parchment paper. Cool completely. (DO NOT BREAK INTO PIECES.)
• 4. Place chocolate chips and 1 teaspoon shortening into resealable plastic food bag. Microwave on HIGH (100% power) for 30 to 45 seconds; knead bag. Continue microwaving at 15 second intervals, kneading until smooth. Cut tiny corner from bag; drizzle melted chocolate over popcorn mixture. Repeat with white baking chips and remaining 1/2 teaspoon shortening, microwaving on MEDIUM-HIGH (70% power). Drizzle over popcorn mixture. Let stand until chocolate is set (3 to 4 hours). Break popcorn mixture into pieces.
• 5. Store in container with tight-fitting lid or resealable plastic food bag.
• 6. Chocolate and white baking chips can be melted separately with shortening in a small bowl in microwave or in small saucepan over low heat until melted. Drizzle chocolate mixtures with fork or spoon.