Chocolate Popcorn Recipe
Chocolate-covered popcorn is the perfect complement to a movie marathon. It doesn’t require an expensive candy thermometer. Here’s an easy recipe that’s sure to go fast.
If you love sweet popcorn, This chocolate drizzled popcorn is like a delicious gourmet popcorn. It’s a great Christmas popcorn or snack for another special occasion. Make this for movie nights, family gatherings, or even for potlucks.
Can I Use A Microwave Or Packaged Popcorn?
Absolutely! Microwave popcorn would make the recipe that much quicker. I would avoid the buttered version, as that would give you soggy popcorn in the end. Also, you will need to adjust the salt you add in the end. You more than likely won’t need any additional salt with packaged popcorn. Simply follow the directions to make your popcorn and pour it onto the prepared baking sheet. Follow the remaining instructions for the chocolate drizzle.
Can I Use A Different Kind Of Chocolate?
Sure! You can experiment with other varieties of chocolate. I love dark chocolate the best, but you can try milk chocolate, white chocolate, or even a mixture of them all!
Recipe Variations For Chocolate Covered Popcorn
If you want to play around with the flavors of this, there are several variations you can try.
Moose Munch Popcorn
If you like moose munch popcorn, you can add almonds and cashews, date caramel, and dark chocolate to it and then sprinkle it with sea salt.
Peanut Butter Cup Popcorn
For more of a peanut butter cup flavor, you can add peanuts to the mix. However, if they are salted, I recommend trying the finished mix before you add any additional salt. You could technically drizzle a bit of peanut butter over the popcorn as well.
Sweet Pecan Popcorn
For sweet, caramel popcorn, you can mix the popcorn with some date caramel and pecans.
White Chocolate Popcorn
For low-carb options, instead of dark chocolate chips, try white chocolate chips. There are some on Amazon that are low-carb. Stir in a little vanilla extract for extra delicious flavor.
Ingredients Needed For Making Chocolate-Covered Popcorn
Popcorn
Popcorn kernels – If you want nice, round popcorn, you’ll want to use mushroom popcorn. Otherwise, regular popcorn works just fine.
Coconut oil – Divided. Use virgin coconut oil for the best results.
Salt – Whatever type you like best on popcorn. Use as much or as little as you like.
Chocolate Popcorn Drizzle
Dark chocolate chips – I used 72% cacao, but this is a preference, and many varieties can work here.
Coconut oil – Again, use virgin coconut oil for the best results.
How To Make Chocolate Popcorn
Prepare a baking sheet lined with a sheet of parchment paper, and measure all your ingredients.
On a stovetop, melt two tablespoons of the coconut oil in a large pot over medium heat. Add the popcorn kernels. Watch closely and continue to stir the kernels pretty consistently to keep them from burning.
Once the kernels begin to pop, place the cover on top of the pot. Shake the pan a handful of times to keep mixing the kernels as they cook. Once the popping has slowed down, turn the heat off and carefully remove the top.
Melt the remaining coconut oil in a pot or the microwave, and then pour it on top of the popcorn. Season lightly with salt.
Pour the popcorn onto your prepared baking sheet in an even layer.
Melt the dark chocolate chips and one tablespoon of coconut oil in a saucepan over low heat. Stir continuously until melted. Drizzle the chocolate over the popcorn.
Allow chocolate to set, around 15-20 minutes. You can also pop it into the fridge to quicken this step and serve.
Storing Chocolate Popcorn
If you have leftovers, you can store them in an airtight container for one or two days. I would not recommend storing them in the fridge, as they can become soggy.
Freezing
Do not freeze this recipe
Reheating
Do not reheat this. It’s better at room temperature, anyway.
More Healthy Popcorn Recipes
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Chocolate Popcorn Recipe
Equipment
- 1 Large pot with lid
- 1 Small saucepan
- 1 Baking sheet
- Parchment paper
Ingredients
Popcorn
- ½ cup popcorn kernels
- 4 tbsp. virgin coconut oil divided
- salt to taste
Chocolate Drizzle
- 1 cup dark chocolate chips
- 1 tbsp. virgin coconut oil
Instructions
- Prepare a baking sheet lined with a sheet of parchment paper, and measure all your ingredients.
- Melt two tablespoons of the coconut oil in a large pot over medium heat. Add in the popcorn kernels. Watch closely, and continue to stir kernels pretty consistently to keep them from burning.Once the kernels begin to pop, place the cover on top of the pot. Shake the pan a handful of times to keep mixing the kernels as they cook.Once the popping has slowed down, turn the heat off and carefully remove the top.
- Melt the remaining coconut oil in a pot or the microwave and then pour it on top of the popcorn. Season lightly with salt.
- Pour the popcorn onto your prepared baking sheet.
- Melt the dark chocolate chips and one tablespoon of coconut oil in a saucepan over low heat. Stir continuously until melted. Drizzle the chocolate over the popcorn.
- Allow chocolate to set, around 15-20 minutes. You can also pop it into the fridge to quicken this step and serve.
