Description
This delicious chocolate drizzled popcorn is perfect for movie nights or as a sweet snack!
Ingredients
Scale
- 12 cups popped popcorn (see note 1)
- 8 tablespoons unsalted butter
- 1/4 cup light corn syrup
- 1 cup light brown sugar (packed)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/8 teaspoon cream of tartar (optional)
- 1/2 teaspoon vanilla extract
- 3 cups miniature marshmallows
- 2–1/2 cups white chocolate chips
- 2–1/4 teaspoons vegetable oil (divided)
- 1/2 cup dark chocolate chips
- 1/2 cup milk chocolate chips (or semi-sweet)
- 1 cup Whoppers (or chocolate covered almonds, optional)
Instructions
- Line a 15×21-inch sheet pan, or 2 smaller sheet pans, with parchment paper or a silicone baking mat.
- Pour the pre-popped popcorn (see note 1) into a very large bowl—big enough to mix with other ingredients without spilling. Remove any unpopped kernels.
- Preheat oven to 250°F.
- In a pot over medium heat, combine butter, corn syrup, brown sugar, salt, and cream of tartar. Stir until the butter melts, then bring to a boil. Let it boil for 5 minutes without stirring.
- Remove from heat and mix in baking soda and vanilla extract—be careful as the mixture will foam up.
- Quickly pour it over the popcorn in the bowl, avoiding the edges where caramel hardens. Toss with a wooden spoon to evenly coat the popcorn with caramel.
- Spread coated popcorn on the prepared sheet pan(s) in an even layer. Bake for 1 hour, stirring every 15 minutes and rotating the pans from top rack to bottom rack.
- Remove pans and allow to cool completely.
- Once popcorn is completely cooled, add it back into the very large bowl used earlier. Add in the mini marshmallows and stir.
- Melt white chocolate chips with 1 teaspoon of vegetable oil in a microwave-safe bowl. Heat in 30-second bursts, stirring for 15 seconds between each, until smooth.
- Pour melted chocolate over the popcorn and marshmallow mixture and stir quickly to coat evenly. Spread white-chocolate-coated popcorn back onto the lined sheet pans.
- Melt dark chocolate chips with 1/2 teaspoon of vegetable oil and drizzle over the popcorn. For easy application, use a small plastic bag, snip off the tip, and pipe the chocolate.
- Repeat process with milk chocolate chips. Sprinkle Whoppers evenly over popcorn before the chocolate melts.
- Let popcorn harden at room temperature for about 1 hour, then slightly break up and put in a large bowl.
Notes
- Make sure to use a very large bowl to mix the popcorn and avoid spilling ingredients.
- If desired, you can substitute chocolate covered almonds for the Whoppers.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg