Chocolate Popcorn Recipe

I decided to give this recipe a try after loving the caramel popcorn one. I popped my own popcorn in a pot. After reading some reviews about the popcorn being too greasy, I cut the butter to 1/4 cup. I used 1/2 cup of granulated sugar and 1/4 cup of light brown sugar. Melted the butter first (that makes it easier to incorporate the cocoa powder) and then add the corn syrup, cocoa, and I added 1/2 teaspoon of salt. After letting it boil for 2 minutes, I took it off the heat, and stirred in the vanilla and added 1/2 teaspoon of baking soda. The mixture starts to foam after adding the baking soda; I immediately poured over popcorn and baked for 1 hour stirring every 15 minutes. The popcorn was not greasy whatsoever. One tip: it tastes better the day after you make it.

Really yummy! But made 1/2 the recipe for about 2 quarts of dry stove top popped corn -- and that was perfect! Also, I didn't bake it -- I just mixed it in. That was also perfect. Next time, make it without the cocoa.

I made this tonight & it was really good. It kind of tastes like coco puffs.... I cut the butter to 1/4 c & used 1/4 c. brown sugar & 1/2 c white sugar. Boiled for 3 min & added 1/2 t. baking soda before tossing with popcorn. I only had to bake it 15 min..I think because I let it boil longer. Was yummy & crispy!

Delicious! I reduced the butter based on the comments that it was greasy/oily. I used 5 Tbs of butter rather than 8. It worked great. I also popped loose popcorn in a brown bag rather than use the microwave corn that is usually greasy/buttery as well. I finally reduced the sugar to 1/2 cup. I didn't want it to be too sweet! The only change that I will make in the future is to double the recipe!!

Really good. Simple and fast, made as directed with the peanuts but increased cocoa to 1/3 c to get a darker chocolate flavor and added 1/4 t baking soda at the end with the vanilla. Nice crunch and flavor.

This is pretty good. I will definitly make it again. I just used 2 bags of microwave popcorn and that worked perfect. Next time id like to use brown sugar, maybe a tiny bit of salt and possibly baking soda. I have a great recipe for caramel popcorn and i think adding the cocoa powder might be nice. I used dark cocoa powder which made this look like tar lol. This will be fun for holloween. I suggest using a sheet pan line with parchment paper instead of 9x13 cake pan. This helps with the unwanted extra oil and also helps dry out popcorn and crisp up more evenly.

This is a huge hit at our house! The only change I made is that the popcorn needs to be baked at 250 for at least an hour....if you adjust the recipe to get a heavier coating, the baking time will also need to be adjusted in order to get a hard shell-like finish. TIP: if you plan to use bagged popcorn, use the low fat/fat free stuff...it keeps the end product from being greasy.

I popped 1/2 cup of popcorn in my microwave corn popper. The chocolate mixture should be stirred while it is cooking for two minutes or it may scorch. If you want a more chocolate coating, the ingredients are easily doubled. I sprayed the baking pan with oil. The popcorn will not be crisp until it has cooled. Also, I sprinkled sea salt before removing from pan. Makes a nice gift when packaged. Will make this again & again :)

Bro, I didn’t expect to impress myself this much.

Such a simple and delicious recipe! We have added to our holiday treat give away list, since that's a thing we do in our family. We omit the peanuts and add sprinkles/candies reflecting whatever holiday (Christmas, Valentine's, etc.). Putting it in the oven gives it a very nice crisp!

I decreased the sugar + cornstarch + butter and used more popcorn than asked for to create a bit healthier version for the kids and I. Added a bit of baking soda per a reviewers suggestion. The coating is light. I reccomend working quickly after you take the mixture off the stove - the cooler it gets, the harder it is to spread. I lined my pans with foil which made for an easy clean up. There is NO way this treat will last more than an hour in my household - it is a hit with all ages.

I’ve made this several times. It’s always a hit. I make a rocky road version with mini marshmallows sprinkled over the pop corn as it cools.

Sounds great to me

Delicious and simple recipe!! I reduced the sugar to 1/2 and reduced the butter based on comments. The sweetness level was perfect, but the chocolate sauce was too thick and set up too immediately when poured on the popcorn making it impossible to mix the sauce with the popcorn to cover additional kernels. I'll make this recipe again, but next time I'll use the full amount of butter.

Did not work. The popcorn wouldn't pop in the oven. I did everything as the instructions said and I had to throw everything in the garbage. Guess I was the unlucky one.

Absolutely wonderful! Very easy!

This popcorn is amazing. My mom and I followed the note that said 1 cup unpopped popcorn equal 2 quarts popped popcorn. That was May to much. 1/4 cup unpopped popcorn is 2 quarts. The peanuts are awesome with the popcorn. We made 8 quarts. Will make it again, but make less popped popcorn

This is by far the best tasting chocolate. It reminds me of the chocolate suckers at See's Candies.

Everyone at bookclub raved about this dessert. Plus I made it using Earth Balance (used only 1/2 called for in recipe) instead of butter for someone who has a dairy allergy and it was fantastic.

If you like popcorn and brownies this recipe is for you! I did two batches. The first I followed the recipe exactly. The second batch I cut the peanuts to 1/2 cup. Both batches are delicious.