Best 5 Dark Chocolate Popcorn Recipes

DARK CHOCOLATE POPCORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease a 9x13-inch baking dish.
• Bring sugar, butter, cocoa powder, and corn syrup to a gentle boil in a saucepan; cook until thickened, 1 to 2 minutes. Stir in vanilla extract. Pour popcorn into a large bowl, add cocoa mixture and stir until popcorn is well coated. Spread evenly in prepared baking dish.
• Bake in the preheated oven, stirring occasionally, until mixture is set, about 30 minutes.
• Remove from oven and cool to room temperature; break into clumps.

STOVETOP DARK CHOCOLATE POPCORN

Steps:

• Heat a popcorn kettle or pot over medium heat. Add popcorn, oil, sugar, and cocoa powder to the kettle. Cook, turning the handle slowly, until popping slows to 3 seconds between pops.

DARK CHOCOLATE COVERED POPCORN SNACK

Steps:

• Preheat oven to 250 degrees.
• Place the popped corn and nuts in a large roasting pan and mix together.
• In a medium saucepan over medium heat, combine the sugar, corn syrup, salt, and butter.
• Bring to a boil, stirring constantly. Stir in the chocolate. Continue to cook, stirring constantly, until the chocolate is completely melted and the mixture becomes very thick.
• Remove from the heat and stir in the vanilla. Pour the chocolate syrup over the popcorn and nuts in the roasting pan and stir to coat evenly.
• Bake for 1 hour, stirring occasionally. Place the hot poppycock on a large cookie sheet, lined with foil and lightly coated with a nonstick cooking spray, to cool. Store poppycock in a plastic ziploc bag.

EASY DARK CHOCOLATE DRIZZLED POPCORN RECIPE

Steps:

• Place the coconut oil and popcorn in a large pot with a lid and heat over medium high heat.
• Shake frequently to move the popcorn around in the pot so it doesn't burn.
• Once the popcorn begins popping, continue moving the pot. Listen for the popping to slow down which indicates it's just about done popping.
• When you start to notice more gaps in the popping, remove it from the heat. It may continue to pop a bit even after being removed from the heat.
• Sprinkle the popcorn with salt and toss to distribute evenly. Spread the popcorn out on a baking sheet.
• Place the chocolate chips in a double boiler and melt. You can also melt in a microwave just do it in small increments so you don't burn the chocolate.
• When the chocolate is melted, use a whisk or spoon to drizzle the chocolate evenly over the popcorn. Sprinkle sprinkles or chopped nuts over the top if desired.
• Refrigerate until the chocolate is firm, about 1 hour.

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.,