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Chocolate-Covered Caramel Corn

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  • Prep 20 min
  • Total 3 hr 50 min
  • Servings 18
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Looking for a crunchy snacks idea? Then check out this chocolate and caramel popcorn recipe.
Updated Oct 28, 2010
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Ingredients

  • 12 cups popped popcorn*
  • 3 cups unblanched whole almonds, pecan halves or walnut halves
  • 1/2 cup butter or margarine
  • 1 cup packed brown sugar
  • 1/4 cup light corn syrup
  • 1/2 teaspoon salt*
  • 1/2 teaspoon baking soda
  • 1/2 cup semisweet chocolate chips, milk chocolate chips or white vanilla baking chips

Steps

  • 1
    Heat oven to 200°F. Remove any unpopped kernels from popcorn. In very large roasting pan or very large bowl, place popcorn and nuts, or divide popcorn and nuts between 2 ungreased 13x9-inch pans.
  • 2
    In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup and salt. Heat to boiling, stirring occasionally. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.
  • 3
    Pour sugar mixture over popcorn mixture; toss until evenly coated. If using bowl, transfer mixture to 2 ungreased 13x9-inch pans. Bake 1 hour, stirring every 15 minutes. Spread on foil or cooking parchment paper. Cool completely, about 30 minutes.
  • 4
    In medium bowl, place 3 cups popcorn mixture. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly. Drizzle chocolate evenly over 3 cups popcorn mixture; toss gently to thoroughly coat popcorn. Spread in single layer on foil or cooking parchment paper. Cool about 2 hours or until chocolate is firm. Add chocolate-covered popcorn mixture to remaining popcorn mixture; toss gently to combine. Store tightly covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you want two or three kinds of chocolate in your mixture, make separate batches of each type of chocolate-covered popcorn mixture, following the directions in Step 4. If you make two kinds of chocolate-covered popcorn mixture, you will have 12 cups of plain caramel corn left; if you choose three kinds of chocolate-covered popcorn, you’ll have 9 cups of plain caramel corn left.
  • tip 2
    You'll want to gobble up this popcorn just as soon as possible, so to get there even faster, look for bags of popped plain white popcorn in the snacks and chips aisle of your supermarket.

Nutrition

330 Calories, 22g Total Fat, 6g Protein, 27g Total Carbohydrate, 17g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
330
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
150mg
6%
Potassium
250mg
7%
Total Carbohydrate
27g
9%
Dietary Fiber
4g
16%
Sugars
17g
Protein
6g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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