Chocolate Drizzled Caramel Corn
Crispy, old-fashioned caramel corn baked until crunchy and finished with a glossy chocolate drizzle. A sweet-and-salty snack that’s perfect for movie nights, parties, gifting, or holiday treat bags.
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.
Notes
For a salted caramel twist, sprinkle flaky sea salt over the caramel corn right after drizzling with chocolate. You can customize this recipe by adding 1–1 1/2 cups roasted nuts with the popcorn before coating, stirring in warm spices like cinnamon or pumpkin pie spice with the vanilla, or swapping in white chocolate and adding sprinkles for parties. Store in an airtight container at room temperature for up to 5–7 days, or freeze for up to 2 months.
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