Treat the one you love this Valentine’s Day with this delicious chocolate popcorn recipe. Simple to make, this chocolate-covered popcorn is sure to win over everyone’s hearts! Bag it up and add the gift tags, and you have one easy homemade Valentine’s Day gift that will be loved!
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What’s in Sweet and Salty Popcorn?
Spread the love this Valentine’s Day (or any day) with this super tasty and addictive chocolate popcorn recipe!
- Popcorn: Popcorn is a tricky ingredient to measure because it is just so light! I highly recommend using a kitchen scale if you have one available, but you’ll need just about 24 cups of popped popcorn. Look for air-popped or lightly salted popcorn, as salty or buttered popcorn will negatively affect the taste.
- Brown Sugar: Forms the base of the caramel that helps everything stick to the popcorn. I used light brown sugar, but dark brown will also work.
- Butter: Unsalted butter helps create the caramel that sticks to the popcorn. If using salted butter, omit the sea salt!
- Corn Syrup: Light corn syrup helps to create a stable caramel that won’t seize up!
- Cocoa Powder: Unsweetened cocoa powder gives this popcorn its rich, chocolatey flavor! You can use any cocoa powder you have on hand.
- Vanilla Extract: Pure vanilla extract enhances the chocolate flavor of the popcorn.
- Salt: Sea salt also enhances the chocolate flavor of the popcorn, as well as the caramel.
Pro Tip: Slightly melt the butter before mixing it with the other ingredients. This will help it to combine more easily.
Variations on this Chocolate Popcorn Recipe
Holiday or rainbow sprinkles add a pop of color to this chocolate popcorn. After the popcorn is spread on the baking sheet, sprinkle up to ½ cup of sprinkles on top for a festive flair!
For even more chocolate flavor, melt 1 cup of chocolate chips (use your favorite). After the popcorn is spread on the baking sheet, drizzle the melted chocolate on top. You could use white chocolate for an extra twist.
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Use air-popped or lightly salted popcorn. I don’t recommend using buttered popcorn as the coating doesn’t stick well.
Popcorn is a tough ingredient to measure in cups. This is best measured in grams using a food scale but if you don’t have a food scale, 190 grams of popped popcorn is about 24 cups.
This is a great recipe to prepare ahead of time. Store popcorn in an airtight container at room temperature for up to 4 days.
I don’t recommend it – this popcorn is best enjoyed fresh at room temperature. You can refrigerate it, but it will lose its chewy texture.
How to Store Chocolate Popcorn
Store leftover chocolate popcorn in an airtight container at room temperature for up to 4 days.
What to Serve with Sweet Popcorn
I love the idea of serving this popcorn as part of a Valentine’s Day or Galentine’s Day spread! Serve it alongside chocolate truffles, strawberry fudge, puppy chow, brownie cookies, or strawberry brownies.
For a fun twist, use this popcorn as a topping for no-bake cheesecake cups or red velvet ice cream.
Chocolate Popcorn Recipe
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Ingredients
- 190 grams popped popcorn about 24 cups
- ½ cup brown sugar 107 grams
- ½ cup unsalted butter 113 grams, slightly melted (1 stick)
- ¼ cup light corn syrup 78 grams
- ¼ cup unsweetened cocoa powder 21 grams
- 1 teaspoon pure vanilla extract 4 grams
- Sea salt optional, to taste
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Line a baking sheet with parchment paper and place the popcorn in an extra large bowl. Set both aside.190 grams popped popcorn
- Add the brown sugar, butter, corn syrup, and cocoa powder to a large microwave safe bowl. Mix well and heat on high for 3 minutes.½ cup brown sugar, ½ cup unsalted butter, ¼ cup light corn syrup, ¼ cup unsweetened cocoa powder
- Remove the bowl from the microwave and stir. The mixture should be boiling. If not, place the bowl back in the microwave and continue to heat on high in 30-second intervals until the mixture comes to a boil.
- Stir in the vanilla extract and salt (if using).1 teaspoon pure vanilla extract, Sea salt
- Pour the butter/sugar mixture over the popcorn and use a rubber spatula to stir the popcorn until it is evenly coated.
- Spread the coated popcorn in an even layer onto the prepared baking sheet.
- Let the popcorn cool at room temperature for 2 hours before serving or packaging.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Slightly melt the butter before mixing with the other ingredients, this will help it to combine more easily.
- The mixture should be boiling when you take it out of the microwave, if it’s not, continue to heat it.
- Let cool fully, about 2 hours, before storing.
Nutrition Information
