Chocolate-Caramel Covered Popcorn & Chocolate-Chocolate Covered Popcorn

by Marsie

Mmm popcorn. Mmm chocolate. Mmm caramel. Mmm happy taste buds.

Popcorn, is there a more addictive and delicious snack food? By being a basic neutral flavor, yet having a satisfying much-able texture, popcorn has the ability to adapt from savory to a sweet flavored snack. Popcorn is truly versatile, as long as you are starting with plain popcorn – an air popper is delightful invention.

For Superbowl Sunday, a group of women from my church are serving our brothers by hosting a Superbowl party. The main featured food will be savory chili paired with cornbread, tortilla chips, and other chili related condiments.

Give me any excuse to cook/bake, and off I go, testing and revamping multiple recipes. One of my passions is preparing food. In response to declaring preparing food as one of my passions, a friend so eloquently responded, “I have a passion for eating your passion.” Thanks Nicole.

Along with creating/modifying a chili recipe and baking cornbread, I made a plethora of sweetly coated popcorn. Every batch was different. I started with a recipe I have done in the past, Chocolate-Caramel covered popcorn, found on the back on the Kraft Caramel candy bag. My first exposure to chocolate-caramel covered popcorn was from a tin of it purchased from the Boy Scouts. Thank you for exposing me to this delicious treat. The chocolate-caramel covered popcorn recipe was my safe go-to, in case the following batches failed miserably; how can anyone complain when there is chocolate-caramel covered popcorn?

The following batches of popcorn were experiments with cocoa powder, chocolate, white chocolate, butter, cinnamon, etc. Below I included the chocolate-caramel covered popcorn along with what I consider the most successful batch from the experiment batches: the chocolate-chocolate covered popcorn, featuring semi-sweet chocolate, cocoa powder, and white chocolate.

Chocolate-Caramel Covered Popcorn

Slightly modified from Kraft’s Easy Chocolate-Caramel Covered Popcorn

Serves 18, only with amazing will power and restricting to 3/4 cup each.

Ingredients

  • 12 cups air popped popcorn
  • 1-14 oz bag chewy caramels, about 50 (unwrapped)
  • 3 Tbsp butter
  • 2 Tbsp water
  • 4 oz semi-sweet baking chocolate, finely chopped

Preheat oven to 300 degrees Fahrenheit.

Place unwrapped caramel candies, butter, and water in a heavy saucepan – cooking over low heat, stir frequently until caramels are completely melted.

Drizzle popcorn with caramel mixture, tossing to evenly coat. Spread popcorn onto an aluminum foil covered baking/cookie sheet.

Bake 20 minutes, stirring after 10 minutes.

Take out of oven and sprinkle chocolate over popcorn, tossing until popcorn is well coated with chocolate.

Spread popcorn over waxed paper and allow to cool completely before breaking into chunks and storing in air-tight containers. May be stored up to one week (if it lasts long enough).

Chocolate-Chocolate Covered Popcorn

Ingredients

  • 12 cups air popped popcorn
  • 4 Tbsp butter
  • 1/2 tsp salt (omit if using salted butter)
  • 1-2 Tbsp unsweetened cocoa powder
  • 4-6 oz semi-sweet chocolate, 2 oz finely chopped
  • 2 oz white chocolate, finely chopped.

Preheat oven to 300 degrees Fahrenheit.

Spread popcorn onto an aluminum foil covered baking/cookie sheet. Sprinkle white chocolate and 2 ounces of semi-sweet chocolate.

Sprinkle with salt and cocoa powder.

Put butter and chocolate in a microwave safe bowl. Microwave for increments of 10 seconds, until chocolate is completely melted, stirring between each 10 second interval. Too much heat causes the chocolate-butter to turn into a strange texture.

Pour chocolate-butter mixture over popcorn, tossing until evenly coated. Re-spread on baking-cooking to an even layer.

Bake 20 minutes, stirring after 10 minutes.

Spread popcorn over waxed paper and allow to cool completely before breaking into chunks and storing in air-tight containers. May be stored up to one week (if it lasts long enough).

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