Chocolate Drizzled Caramel Corn Recipe
If you love sweet and salty snacks with a little crunch and a whole lot of chocolate, this Chocolate Drizzled Caramel Corn Recipe is about to become your new movie-night habit.
This homemade caramel corn is that old-fashioned, crunchy caramel popcorn you probably remember from holiday tins—only fresher, warmer, and dressed up with a glossy chocolate drizzle. It’s a simple dessert popcorn recipe that works for casual weeknights, party snack tables, or pretty treat bags at Christmas. I like to make a giant pan of this chocolate caramel popcorn on a lazy Sunday, then tuck some away for lunches and last-minute guests (assuming my family doesn’t attack it first).
You get buttery caramel coated popcorn, a light snap from baking, and just enough melted chocolate drizzle topping to make it taste like a gourmet caramel corn shop treat—without gourmet prices. And because you’re making it at home, you control the sweetness, the chocolate, and the salt. That makes this sweet popcorn snack surprisingly flexible, whether you lean sweeter, saltier, or even a little spicy.
Why You’ll Love This Chocolate Drizzled Caramel Corn Recipe
- Perfect for every occasion – Movie night snack, holiday snack mix, birthday parties, or game day; this dessert popcorn recipe fits all of it.
- Crunchy, not sticky – Baking transforms the caramel coated popcorn into that shatter-y, crunchy caramel popcorn we all love, not a gooey mess.
- Simple pantry ingredients – Brown sugar, butter, popcorn, and chocolate chips—nothing fancy or hard to find.
- Great for gifting – Fill mason jars or cellophane bags for an easy, homemade party snack recipe that looks “gourmet.”
- Easy to scale – Double the batch for a crowd or halve it for “just a little something” for movie night.
- Customizable flavors – Change up the chocolate, add nuts, sprinkle sea salt, or even swirl in peanut butter.
- Budget-friendly treat – You get a big sheet pan of chocolate covered popcorn for less than one small bag at a specialty shop.
- Kid- and grown‑up approved – It hits that sweet, salty, crunchy note that everyone always seems to reach for first.
Ingredients
Here’s everything you need to make this Chocolate Drizzled Caramel Corn Recipe. I’ll add a few quick notes so you get the best texture and flavor.
For the popcorn:
- 10–12 cups plain popped popcorn (from about 1/2 cup kernels)
- Use air-popped or stovetop popcorn; avoid microwave bags with butter or heavy seasoning.
For the caramel coating:
- 1 cup packed light brown sugar
- 1/4 cup light corn syrup
- 1/2 cup (1 stick) unsalted butter
- 1/2 teaspoon fine sea salt (plus more for sprinkling, if you like sweet and salty popcorn)
- 1/4 teaspoon baking soda
- 1 teaspoon pure vanilla extract
For the chocolate drizzle:
- 4 ounces semi-sweet or dark chocolate chips (about 2/3 cup)
- 1 teaspoon neutral oil (like canola or vegetable; helps the drizzle set shiny)
Helpful ingredient tips:
- Popcorn: Make sure it’s plain and free of unpopped kernels; those little “old maids” are not friendly to teeth once they’re covered in caramel.
- Brown sugar: Light brown sugar gives classic caramel corn flavor; dark brown sugar makes it deeper and more molasses-y. Both work.
- Butter: I use unsalted so I can control the salt level. If you use salted butter, reduce the added salt to a pinch.
- Corn syrup: This keeps the caramel smooth and prevents it from turning grainy. If you’re avoiding it, you can use honey, but the texture will be slightly softer.
- Chocolate: Semi-sweet gives that perfect balance against the caramel, but milk chocolate or even white chocolate are fun spins.
Directions
You’ll make a quick stovetop caramel, bake the caramel corn until crunchy, then finish it with a generous chocolate drizzle. It sounds fancier than it is—I promise.
-
Prep the popcorn and pans
Spread the popped popcorn in a single, even layer on a large, rimmed baking sheet lined with parchment paper or a silicone mat. Pick out and discard any unpopped kernels. Preheat your oven to 250°F (120°C). -
Melt the butter and sugar
In a medium, heavy-bottomed saucepan, add the butter, brown sugar, corn syrup, and salt. Set over medium heat, stirring gently as the butter melts and the sugar starts to dissolve. -
Cook the caramel
When the mixture begins to bubble around the edges, stop stirring and let it cook at a gentle boil for 4–5 minutes. The color will deepen slightly and it’ll smell like toasty butterscotch. If you have a candy thermometer, you’re aiming for around 240°F (soft ball stage), but you don’t need one if you watch the color and timer. -
Add baking soda and vanilla
Remove the saucepan from heat and carefully stir in the baking soda and vanilla. The caramel will foam up—that’s what gives your caramel corn a lighter, crisp texture, so don’t be scared of the bubbles. Stir until smooth. -
Coat the popcorn
Working fairly quickly, drizzle the hot caramel all over the popcorn. Use a silicone spatula or wooden spoon to gently toss and turn the popcorn, trying to coat as much as you can. It doesn’t have to be perfect; the oven time will help distribute it. -
Bake and stir for crunch
Place the baking sheet on the middle rack and bake for 45 minutes, stirring the caramel corn every 15 minutes. This helps the caramel spread and ensures an even, crunchy finish instead of sticky clusters. -
Cool completely
After 45 minutes, remove from the oven and spread the baked caramel corn out into as even a layer as you can. Let it cool completely on the pan—this is when it turns from soft to crunchy. -
Melt the chocolate
In a microwave-safe bowl, add the chocolate chips and oil. Microwave on 50% power in 20–30 second bursts, stirring in between, until smooth and glossy. You can also melt it over a double boiler if you prefer. -
Drizzle the chocolate
Spoon the melted chocolate into a small zip-top bag, snip a tiny corner, and drizzle over the cooled caramel corn in zigzag lines. You can also use a fork and flick the chocolate over the top if you don’t feel like fussing with a bag. -
Let it set and break into pieces
Allow the chocolate drizzled caramel corn to sit at room temperature until the chocolate is set, about 20–30 minutes (you can slide the pan into the fridge to hurry things along). Once firm, break the caramel chocolate treat into big clusters and enjoy.
Servings & Timing
- Yield: About 10–12 cups chocolate drizzled caramel corn
- Prep Time: 15 minutes (popping popcorn and making caramel)
- Cook Time: 45 minutes baking
- Cooling & Setting Time: 30–45 minutes
- Total Time: About 1 hour 45 minutes, most of it hands-off
If you’re planning this baked caramel corn for a party snack recipe or holiday snack mix bar, I suggest making it earlier in the day or the day before so the chocolate has plenty of time to set.
Variations
You know what? This basic homemade caramel corn is a blank canvas. Here are a few fun ways to spin it:
- Peanut or pecan crunch: Toss 1–1 1/2 cups roasted nuts with the popcorn before adding the caramel for a “chocolate caramel popcorn with nuts” vibe.
- Salted caramel twist: Sprinkle flaky sea salt over the caramel corn right after drizzling with chocolate for extra sweet and salty popcorn magic.
- Mocha caramel corn: Add 1 teaspoon instant espresso powder to the caramel mixture—great with dark chocolate drizzle.
- White chocolate & sprinkles: Swap in white chocolate and finish with colorful sprinkles for birthdays or kids’ parties.
- Holiday snack mix: Add red and green chocolate candies, broken pretzels, and roasted almonds once the chocolate is almost set, tossing gently to combine.
- Spiced caramel corn: Stir 1 teaspoon cinnamon or pumpkin pie spice into the caramel right after adding the vanilla for a cozy fall caramel corn recipe.
Storage & Reheating
One of my favorite things about this chocolate covered popcorn is how well it stores—if people don’t eat it all on day one.
- Room temperature: Store in an airtight container at room temperature for 5–7 days. Keep it away from heat and moisture so it stays crunchy.
- Freezer: For longer storage, freeze in a tightly sealed freezer bag for up to 2 months. Press out as much air as possible.
- To refresh the crunch: If the caramel corn softens slightly, spread it on a baking sheet and warm it at 250°F for 8–10 minutes (before you add chocolate), then cool completely again. If it already has chocolate, keep the refresh brief and watch closely so the chocolate doesn’t fully melt.
- Make-ahead tips: For parties, I usually make my chocolate drizzled caramel corn 1–2 days ahead. Wait to pack it into jars or bags until it’s fully cooled and the chocolate is firm.
Notes
A few little lessons from years of caramel corn making in my kitchen:
- Use a bigger pot than you think. The caramel bubbles up when you add baking soda. A medium saucepan is the smallest I’d use; a larger one keeps things calm.
- Stir, but not too much. Constant stirring while the caramel boils can sometimes cause grainy texture. Let it bubble gently and just watch the timer.
- Don’t skip the baking soda. It reacts with the sugar and creates tiny air bubbles, which help the caramel coat the popcorn more thinly and crunch instead of turning tooth-breakingly hard.
- Keep kids and pets clear during caramel time. Hot caramel is no joke; it sticks to skin and stays very hot. I treat the stovetop step like “grown‑ups only,” then invite the kids back to help drizzle the chocolate.
- Play with the chocolate. Semi-sweet is classic, but a swirl of dark and white chocolate looks gorgeous on a party tray.
- Watch your oven. Every oven runs a little different; if your caramel corn darkens too quickly, reduce the temperature to 225°F and shorten the bake by 5–10 minutes.
If you’re tracking things like sugar or calories, this is definitely a treat, not an everyday snack—but it’s richer and more satisfying than store-bought candy, so a small handful tends to feel like “enough.”
FAQs
Can I make this Chocolate Drizzled Caramel Corn Recipe without corn syrup?
Yes, you can substitute honey or maple syrup, but the caramel may be slightly softer and can stick together a bit more.
What’s the best way to pop the popcorn for this recipe?
I love stovetop popcorn in a large pot with a splash of oil, but air-popped works great too. Just avoid microwave bags with butter flavoring or heavy salt.
How do I keep my homemade caramel corn from getting soggy?
Bake it the full time, stir every 15 minutes, and let it cool completely before storing. Moisture is the enemy of crunchy caramel corn.
Can I use microwave popcorn?
You technically can if it’s plain and unflavored, but most microwave popcorns have extra oils and flavors that can fight with the caramel and chocolate.
Why did my caramel turn grainy or sugary?
That usually happens when sugar crystals form on the sides of the pan or the caramel is stirred aggressively while boiling. Next time, gently swirl instead of stirring while it boils and avoid scraping the sides.
Can I skip baking and just pour the caramel over popcorn?
You could, but you’ll end up with a softer, stickier caramel corn. Baking is what gives you that classic crunchy caramel popcorn texture.
What kind of chocolate is best for the drizzle?
Semi-sweet chocolate chips melt smoothly and pair well with caramel, but you can use dark, milk, or white chocolate—or a mix. Just add a teaspoon of neutral oil for a pretty, shiny finish.
Is this recipe gluten-free?
Yes, as long as all your ingredients (especially chocolate and vanilla) are certified gluten-free, this chocolate caramel popcorn is naturally gluten-free.
Conclusion
This Chocolate Drizzled Caramel Corn Recipe gives you everything you want from a sweet and salty popcorn snack—crunchy caramel, silky chocolate, and that “just one more handful” feeling. It’s simple enough for a weeknight movie, but pretty enough to share in holiday tins or on a party table.
If you try this recipe, I’d love to hear how it turned out and what fun twists you added—maybe nuts, spices, or a different chocolate drizzle topping. Leave a comment, rate the recipe, or explore my other popcorn and party snack recipes next time you’re craving something sweet and homey.
Chocolate Drizzled Caramel Corn
Ingredients
- 10-12 cups plain popped popcorn from about 1/2 cup kernels; air-popped or stovetop; remove unpopped kernels
- 1 cup light brown sugar packed
- 1/4 cup light corn syrup
- 1/2 cup unsalted butter 1 stick
- 1/2 teaspoon fine sea salt plus more for sprinkling, if desired
- 1/4 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 4 ounces semi-sweet or dark chocolate chips about 2/3 cup; or substitute milk or white chocolate
- 1 teaspoon neutral oil such as canola or vegetable; for shiny drizzle
Instructions
- Preheat the oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Spread the popped popcorn in an even layer on the prepared sheet and remove any unpopped kernels.10-12 cups plain popped popcorn
- In a medium to large heavy-bottomed saucepan, combine the butter, packed light brown sugar, corn syrup, and fine sea salt. Set over medium heat, stirring gently as the butter melts and the sugar begins to dissolve.1 cup light brown sugar, 1/4 cup light corn syrup, 1/2 cup unsalted butter, 1/2 teaspoon fine sea salt
- When the mixture begins to bubble around the edges, stop stirring and let it cook at a gentle boil for 4–5 minutes. The color should deepen slightly and smell like toasty butterscotch. If using a candy thermometer, cook to about 240°F (soft ball stage).
- Remove the saucepan from the heat. Carefully stir in the baking soda and vanilla extract. The caramel will foam up; continue stirring until the mixture is smooth and evenly combined.1/4 teaspoon baking soda, 1 teaspoon pure vanilla extract
- Working quickly, drizzle the hot caramel evenly over the popcorn on the baking sheet. Use a silicone spatula or wooden spoon to gently toss and turn the popcorn until as many kernels as possible are coated in caramel.10-12 cups plain popped popcorn
- Place the baking sheet on the middle rack and bake for 45 minutes, stirring the caramel corn every 15 minutes to redistribute the caramel and promote even drying and crunch.
- Remove the baking sheet from the oven and spread the caramel corn into as even a layer as possible. Let it cool completely on the pan; it will firm up and become crisp as it cools.
- In a microwave-safe bowl, combine the chocolate chips and neutral oil. Microwave on 50% power in 20–30 second bursts, stirring between each, until the chocolate is fully melted and smooth. Alternatively, melt over a double boiler.4 ounces semi-sweet or dark chocolate chips, 1 teaspoon neutral oil
- Transfer the melted chocolate to a small zip-top bag and snip a tiny corner, or use a spoon or fork. Drizzle the chocolate over the cooled caramel corn in zigzag lines to lightly cover the surface.
- Let the chocolate set at room temperature for 20–30 minutes, or chill briefly in the refrigerator until firm. Break the chocolate drizzled caramel corn into clusters and serve, or store in an airtight container.
