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- 1 cup popped popcorn kernels - 1 cup granulated sugar - 1/4 cup unsalted butter - 1/4 cup light corn syrup - 1/2 teaspoon baking soda - 1/2 teaspoon fine sea salt - 1 teaspoon pure vanilla extract - 1 cup semisweet chocolate chips - Extra sea salt for sprinkling I love making this chocolate caramel popcorn. It starts with the main ingredients: popped popcorn kernels, granulated sugar, and unsalted butter. These create the base for our sweet treat. Next, we add light corn syrup. This syrup helps the caramel stick to the popcorn. The baking soda and fine sea salt balance the sweetness. The pure vanilla extract gives it a rich flavor. For toppings, semisweet chocolate chips are a must. They melt beautifully and add a nice contrast to the caramel. A sprinkle of extra sea salt on top is the finishing touch. It enhances that sweet and salty flavor, making it even more irresistible! {{ingredient_image_2}} 1. Preheat your oven to 250°F (120°C). This low heat helps the popcorn bake evenly. 2. Pop 1 cup of popcorn kernels. You can use any method you like. Once popped, put the popcorn in a big bowl. Look through the popcorn to find any unpopped kernels. Remove them to keep everyone safe. 1. In a medium saucepan, mix 1 cup of granulated sugar, 1/4 cup of unsalted butter, 1/4 cup of light corn syrup, and 1/2 teaspoon of fine sea salt. 2. Cook this mixture over medium heat. Stir it often until it starts to bubble and boil. 3. Once it boils, stop stirring and cook it for 4-5 minutes. Watch closely as it changes to a nice golden brown color. 4. When it looks perfect, take it off the heat. Quickly stir in 1/2 teaspoon of baking soda and 1 teaspoon of pure vanilla extract. Be careful! The mixture will bubble up. 1. Pour the warm caramel sauce over the popcorn. Use a spatula or spoon to gently mix it in. Make sure all the popcorn is covered. 2. Line a baking sheet with parchment paper. Spread the caramel popcorn evenly on the sheet. 3. Place it in the preheated oven for 30 minutes. Stir every 10 minutes to coat all pieces well. 4. After baking, take it out and let it cool for about 15 minutes. The caramel will harden. 5. While it cools, melt 1 cup of semisweet chocolate chips in the microwave. Heat in 30-second bursts, stirring until smooth. 6. Drizzle the melted chocolate over the popcorn. Make sure it’s spread out well. 7. Before the chocolate sets, sprinkle some extra sea salt on top. This adds a great salty-sweet flavor. 8. Allow the chocolate caramel popcorn to sit at room temperature or place it in the fridge to speed up the hardening. Once set, break it into bite-sized pieces and enjoy! To make great caramel, you need the right mix of sugar and butter. Combine one cup of granulated sugar, a quarter cup of unsalted butter, and a quarter cup of light corn syrup in a saucepan. Heat this on medium, stirring until it bubbles. Timing is key when cooking caramel. Once it boils, stop stirring. Let it cook for four to five minutes. Watch closely as it changes to a golden brown color. This is when it gets sticky and sweet. For melting chocolate, the microwave is my favorite method. Place one cup of semisweet chocolate chips in a bowl. Heat them in 30-second intervals. Stir between each interval until they are smooth. This helps prevent clumps. If you prefer, you can use a double boiler. Put chocolate in a bowl over boiling water. Stir gently until melted. This method gives you more control. When serving chocolate caramel popcorn, think outside the box. Use decorative bowls for a fun look. For parties, pack popcorn in clear bags tied with ribbons. This adds a festive touch. Chocolate caramel popcorn is perfect for movie nights or birthday parties. Its sweet and salty flavor appeals to many. You can also serve it at holidays or family gatherings. Pro Tips Use Fresh Popcorn Kernels: Ensure your popcorn kernels are fresh for the best popping results. Old kernels may not pop effectively, leading to fewer fluffy pieces. Monitor the Caramel Color: When cooking the caramel, keep an eye on the color change. A light golden brown indicates it's ready; too dark can lead to a bitter taste. Mix Quickly: Once you add the baking soda to the hot caramel, mix quickly to prevent clumping. This will help ensure an even coating on the popcorn. Experiment with Chocolates: Feel free to use different types of chocolates such as dark or white chocolate for drizzling. Each will add a unique flavor profile to your popcorn. {{image_4}} You can customize your chocolate caramel popcorn in many fun ways. Adding nuts or dried fruits is a great option. Chopped pecans or almonds give a nice crunch. Dried cranberries or apricots add a sweet touch. You can also reflect seasonal flavors. In fall, try adding pumpkin spice. In summer, use fresh berries to brighten the flavor. If you're looking for healthier choices, try air-popped popcorn. It has no added oil and keeps the calories low. You can also switch to dark chocolate. Dark chocolate has less sugar and more antioxidants. It's a tasty way to enjoy a sweet treat without all the guilt. For those with allergies, substitutions work wonders. You can replace butter with coconut oil. This keeps your popcorn rich and tasty. Use brown rice syrup instead of corn syrup. It gives a nice caramel flavor without allergens. For chocolate lovers with dairy issues, dairy-free chocolate is an excellent choice. It melts just as well and tastes great! To keep chocolate caramel popcorn fresh, store it in an airtight container. This prevents air and moisture from ruining its crunch. Glass jars or plastic containers work well. Make sure to seal the lid tightly. Avoid using paper or cardboard. These materials let in air and moisture, which can lead to sogginess. You can keep chocolate caramel popcorn for about one week. After that, it may lose its crispness. If you notice a stale taste, it’s time to toss it out. Look for signs of spoilage, like an off smell or unusual color. If the popcorn feels soft instead of crunchy, it’s best to discard it. If your popcorn loses its crunch, you can refresh it. Spread it out on a baking sheet. Heat it in a 250°F oven for about 10 minutes. This will help dry it out and restore some crunch. Avoid microwaving, as it can make the popcorn chewy. Enjoy your popcorn fresh and crisp! To make chocolate caramel popcorn from scratch, follow these easy steps: 1. Preheat your oven to 250°F (120°C). 2. Pop 1 cup of popcorn kernels using your favorite method. 3. In a saucepan, mix 1 cup of sugar, 1/4 cup of butter, 1/4 cup of corn syrup, and 1/2 teaspoon of salt. Heat this mixture until it boils. 4. Cook for 4-5 minutes until it turns golden brown. 5. Remove from heat and stir in 1/2 teaspoon of baking soda and 1 teaspoon of vanilla. 6. Pour the caramel over the popcorn and mix well. 7. Spread it on a baking sheet lined with parchment paper. 8. Bake for 30 minutes, stirring every 10 minutes. 9. Let it cool for 15 minutes. 10. Melt 1 cup of chocolate chips and drizzle over the popcorn. 11. Sprinkle with extra sea salt and let it set. Each step builds flavor and texture, making this treat truly special. Yes, you can use pre-made caramel sauce. Here are the pros and cons: Pros: - Saves time and effort. - Consistent flavor and texture. - Easy to find in stores. Cons: - May contain additives or preservatives. - Flavor might not match homemade caramel. - Less control over sweetness and saltiness. If you choose to go this route, warm the sauce slightly before pouring it over the popcorn for better coating. Yes, you can make chocolate caramel popcorn vegan. Here are some alternatives: - Butter: Use vegan butter or coconut oil. - Sugar: Opt for organic sugar, which is often vegan-friendly. - Chocolate: Choose dairy-free chocolate chips. - Corn Syrup: You can use maple syrup or agave syrup as substitutes. These swaps keep the flavor while making it suitable for a vegan diet. Making chocolate caramel popcorn is a fun and tasty project. We covered the key ingredients, like popcorn, sugar, and butter, along with tips for perfect caramel and chocolate. You can add nuts or dried fruit for extra flavor. Remember to store it properly to keep it fresh. Enjoy this treat for movie nights or special occasions. With the right steps, you can create a delicious snack that everyone will love. Happy popping!

Chocolate Caramel Popcorn Delights

A delicious treat combining popcorn, caramel, and chocolate for a perfect sweet and salty snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Snack
Cuisine American
Servings 6
Calories 150 kcal

Ingredients
  

  • 1 cup popcorn kernels (popped)
  • 1 cup granulated sugar
  • 0.25 cup unsalted butter
  • 0.25 cup light corn syrup
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 cup semisweet chocolate chips
  • to taste extra sea salt for sprinkling

Instructions
 

  • Preheat your oven to a gentle 250°F (120°C) to create the perfect environment for baking the popcorn.
  • Use your preferred popping method (stovetop, air popper, etc.) to pop the popcorn kernels. Once popped, transfer them to a large mixing bowl and carefully sift through to remove any unpopped kernels for safety.
  • In a medium-sized saucepan, combine the granulated sugar, unsalted butter, corn syrup, and fine sea salt. Place over medium heat, stirring continuously until the mixture begins to bubble and boil.
  • Once the mixture has reached a rolling boil, stop stirring and allow it to cook for an additional 4-5 minutes. Watch closely as it transforms to a beautiful golden brown color.
  • After reaching the desired color, carefully remove the saucepan from heat. Immediately stir in the baking soda and vanilla extract—be mindful as the mixture will bubble up vigorously.
  • With caution, pour the caramel sauce over the bowl of popcorn, using a spatula or wooden spoon to gently toss and coat the popcorn evenly with the caramel.
  • Prepare a baking sheet by lining it with parchment paper. Spread the caramel-coated popcorn out in an even layer on the sheet. Place it in the preheated oven and bake for 30 minutes, stirring every 10 minutes to ensure all pieces get an even coat of caramel.
  • Once baked, remove the sheet from the oven and allow the popcorn to cool for about 15 minutes, letting the caramel harden.
  • While the popcorn is cooling, melt the semisweet chocolate chips. Place them in a microwave-safe bowl and heat in 30-second intervals, stirring in between until completely smooth and melted.
  • Drizzle the silky melted chocolate generously over the cooled popcorn, ensuring an even distribution.
  • Before the chocolate has a chance to set, sprinkle a light dusting of extra sea salt over the popcorn. This will enhance the sweet and salty flavor profile beautifully.
  • Let the chocolate caramel popcorn sit at room temperature until the chocolate firms up, or speed up the process by placing it in the refrigerator. Once the chocolate is fully hardened, break the popcorn into bite-sized pieces and serve.

Notes

Serve in decorative bowls or clear bags tied with ribbon for a festive touch.
Keyword caramel, chocolate, dessert, popcorn, snack