Chocolate Caramel Popcorn Recipe
This is a sweet and salty heavenly match. Crunchy homemade stovetop popcorn, tossed in a caramel glaze and drizzled with melted chocolate is a decadent treat.
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: American
Servings: 10 Servings
Calories: 353kcal
Stovetop Popcorn
- 1/4 cup Extra Virgin Olive Oil
- 1 cup Popcorn Kernels
Caramel Sauce
- 1 cup Brown Sugar packed
- 1/2 cup Butter cubed
- 1/4 cup Corn Syrup
- 1/2 teaspoon Salt
- 2 teaspoons Vanilla Extract
- 1/4 teaspoon Baking Soda
Chocolate Sauce
- 1/2 cup Semi-Sweet Chocolate Chips
Stovetop Popcorn
In a large heavy-bottomed saucepan, over medium heat, add the olive oil and only 2 popcorn kernels. Cover the pot with a lid and wait for the kernels to pot (it may be a minute or 2).
Once the kernels pop, remove the pot from the heat and let cool for 1 minute. Add the remaining popcorn kernels, shake to coat in the oil, and return to the heat and cover with the lid. Once the kernels begin to pop, angle the lid of the pot to release the steam.
Continue cooking until there are only a few pops per second. Quickly dump the popcorn into a large bowl. If there are a bunch of remaining kernels return the pot to the heat.
Caramel Sauce
Preheat the oven to 250 ℉. Line a large rimmed baking sheet with parchment paper and set aside.
In a large saucepan, combine the brown sugar, butter, corn syrup, and salt; bring to a boil over medium heat. Boil for 5 to 7 minutes, stirring occasionally.
Remove from the heat. Stir in the vanilla and baking soda. Spread the stovetop popcorn on the baking sheet and pour the caramel sauce on top. Toss to coat evenly. Cook 45 minutes, stirring every 15 minutes. Let cool.
Serving: 1cup | Calories: 353kcal | Carbohydrates: 45g | Protein: 2g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 25mg | Sodium: 238mg | Potassium: 125mg | Fiber: 3g | Sugar: 31g | Vitamin A: 284IU | Calcium: 28mg | Iron: 1mg