Chocolate Popcorn is an easy homemade snack that’s both sweet and salty, perfectly balanced in its flavor, with a satisfying crunch.
This chocolatey snack is a perfect Party Appetizer. For more crowd-pleasing snack recipes, be sure to try my Peanut Butter Marshmallow Cereal Bars and Copycat Costco Trail Mix.
Why You’ll Love Chocolate Popcorn?
- Crisp, buttery popcorn gets coated in a rich cocoa sauce, giving you plenty of chocolate flavor and crunch in every handful.
- Perfect for movie nights, parties, or gifting, and it’s easy to make this recipe in big batches.
Sabrina’s Chocolate Popcorn Recipe
This homemade Chocolate Popcorn recipe is the perfect crunchy snack to serve at your next party, or family movie night. It’s quick and easy, and the sweet coating makes it even more delicious than your typical bowl of popcorn. Serve with other fun finger foods like Onion Rings, Nachos, and Cheesecake Balls for a decadent and exciting spread. There are several ways to switch this recipe up, so keep reading below the Recipe Card for some easy variations to try.
Recipe Card
Ingredients
- 1 cup popcorn kernels
- 1/2 cup sugar
- 1/4 cup brown sugar , packed
- 1/4 cup corn syrup
- 1/4 cup unsweetened cocoa powder
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 250 degrees.
- Spray a baking pan with vegetable oil spray liberally to prevent sticking.
- Add popcorn kernels to a popcorn maker and pop. If you do not have a popcorn maker, add ¼ cup at a time to a paper bag and roll closed piercing with a toothpick, microwaving until you hear 1-2 seconds between popping.
- Put popcorn in a large mixing bowl.
- Add the sugar, brown sugar, corn syrup, cocoa powder and butter to a medium saucepan on medium heat.
- Whisk together until combined and bring to a simmer.
- Once the mixture comes to a boil, boil for 2 minutes (start counting from when it starts to boil).
- Remove from the heat, stir in the vanilla extract and let cool for 1 minute (please be careful this mixture can burn your skin).
- Pour the mixture over the popcorn in a thin stream and toss well to coat.
- Add the popcorn to the baking sheet in an even layer.
- Bake for 15 minutes, then stir.
- Bake for 15 minutes, stir a second time.
- Bake for 15 final minutes, remove from the oven and let cool completely.
- Break apart gently.
Nutrition
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Chef’s Note
I never skip stirring the popcorn every 15 minutes while it bakes. Doing this helps redistribute the chocolate coating so it spreads and dries evenly, keeping large clumps from sticking together.
Table of contents
Can this be made ahead of time?
This is great for making ahead. Prepare the recipe as directed and let the popcorn cool completely before transferring it to an airtight container. Store it at room temperature for up to 3-5 days for the best crunch. Avoid refrigeration since moisture can cause the popcorn to soften and lose its texture.
How to Store
- Store: To keep the Chocolate Popcorn fresh, ensure that no moisture gets in, and put it in an airtight container to keep at room temperature for up to 1 week.
Variations
- Melted chocolate: After baking, top the popcorn with melted chocolate. Microwave 1 cup of chocolate chips in 30-second increments, stirring between each session until smooth. You can use milk, dark, or white chocolate chips. This is a great way to add an extra layer of chocolate for any serious chocolate lovers in your life.
- Caramel: Drizzle melted caramel over the top. Feel free to sprinkle on a bit of sea salt to balance out the sweet coating with a slightly salty finish. Be sure to let the caramel cool and harden before serving.
- Mix-ins: You can also add different mix-ins after baking. Miniature pretzels, M&M’s, or Reese’s pieces would taste amazing. Add some extra crunch with almonds or peanuts too.
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