If you’re a fan of the perfect combination of sweet and salty, then our Caramel Chocolate Popcorn recipe is sure to become your new favorite snack! This delicious treat features crunchy popcorn coated in rich caramel and decadent chocolate, making it the ultimate indulgence for any occasion. Whether you’re hosting a movie night at home or looking for a special treat to satisfy your sweet tooth, this recipe is guaranteed to hit the spot. So grab your apron and get ready to whip up a batch of this irresistible snack that will have everyone coming back for more!
Ingredients:
Produce:
- 1/2 cup Peanuts
Condiments:
- 1/2 cup Light corn syrup (Karo syrup)
Baking & Spices:
- 1/2 tsp Baking soda
- 2 cups Brown sugar
- 12 oz Semi-sweet chocolate chips or milk chocolate chips
- 1 tsp Salt
- 1 tsp Vanilla extract
Oils & Vinegars:
- 5 1/3 tbsp Vegetable oil
Snacks:
- 3/4 cup Popcorn kernels
- 1 cup Pretzels
Dairy:
- 1 cup Butter
Instructions:
1. Prepare the Popcorn:
- Preheat your oven to 250°F (120°C).
- In a large pot, heat 3 tablespoons of vegetable oil over medium heat. Add the popcorn kernels, cover with a lid, and shake the pot occasionally until the popping slows down. Remove from heat and transfer the popped popcorn to a large baking dish, discarding any unpopped kernels.
- Add the pretzels and peanuts to the popcorn, gently mixing to combine.
2. Make the Caramel Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Stir in the brown sugar, corn syrup, and salt. Cook, stirring constantly, until the mixture comes to a boil.
- Allow the mixture to boil without stirring for 4-5 minutes, or until it reaches a temperature of 250°F (121°C) on a candy thermometer.
- Remove the saucepan from heat and quickly stir in the baking soda and vanilla extract. The mixture will bubble up, so be careful.
3. Coat the Popcorn:
- Pour the hot caramel sauce over the popcorn mixture, using a spatula to evenly coat everything.
- Place the baking dish in the preheated oven and bake for 45-60 minutes, stirring every 15 minutes, until the popcorn is evenly coated and the caramel is set.
4. Add the Chocolate:
- Once the caramel-coated popcorn has cooled slightly, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and melted.
- Drizzle the melted chocolate over the popcorn mixture, using a spoon or spatula to distribute it evenly.
5. Let it Cool:
- Allow the chocolate-covered popcorn to cool completely at room temperature, then transfer it to the refrigerator for 30-60 minutes to allow the chocolate to set.
- Once the chocolate is set, break the popcorn into clusters and store in an airtight container at room temperature.
Cook’s Notes and Variations:
- Additions: Feel free to customize this recipe by adding your favorite mix-ins, such as dried fruit, mini marshmallows, or chopped nuts.
- Spice it Up: For a spicy kick, add a pinch of cayenne pepper or chili powder to the caramel sauce.
- Drizzle: Experiment with different drizzles on top of the chocolate, such as caramel sauce, peanut butter, or white chocolate.
FAQs (Frequently Asked Questions):
Q: Can I use microwave popcorn instead of popping my own? A: While microwave popcorn can be used, it’s best to use plain, unsalted popcorn to control the flavor and saltiness of the final product.
Q: How should I store the caramel chocolate popcorn? A: Store the popcorn in an airtight container at room temperature for up to one week. Be sure to keep it away from direct sunlight and heat to prevent the chocolate from melting.
Q: Can I freeze the caramel chocolate popcorn? A: While it’s technically possible to freeze the popcorn, the texture may change once thawed, and the chocolate could become brittle. It’s best enjoyed fresh.
Q: Can I use dark chocolate instead of milk chocolate? A: Absolutely! Feel free to use your favorite type of chocolate for this recipe, whether it’s dark, milk, or white chocolate.
Keto-Friendly Version:
For a keto-friendly version of this recipe, substitute the brown sugar with a keto-friendly sweetener such as erythritol or monk fruit sweetener. Replace the corn syrup with a sugar-free alternative like a keto-friendly maple syrup or agave nectar. Opt for unsalted nuts and use dark chocolate with a higher cocoa content to reduce the sugar content.
Low-Carb Variation:
To make a low-carb version, omit the corn syrup and use a combination of butter and heavy cream to create a caramel-like sauce. Use almond flour or coconut flour-coated nuts instead of pretzels for added crunch. Replace the popcorn with air-popped popcorn or a mixture of nuts and seeds for a lower carb count.
Our Caramel Chocolate Popcorn recipe is the ultimate sweet and salty snack that’s perfect for satisfying your cravings any time of day. With its crunchy popcorn, gooey caramel, and decadent chocolate, this irresistible treat is sure to become a favorite in your household. Whether you’re enjoying it as a movie night snack or sharing it at a party, this indulgent treat is guaranteed to be a hit. So why wait? Gather your ingredients and whip up a batch of this delicious Caramel Chocolate Popcorn today!
