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Salted Caramel Chocolate Drizzle Popcorn Recipe

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4.4 from 13 reviews

This Salted Caramel Popcorn recipe delivers a perfect balance of sweet and salty flavors with a rich, buttery caramel coating and a drizzle of melted chocolate. Crunchy and indulgent, it’s an ideal treat for movie nights or parties, combining homemade caramel sauce with popped popcorn baked to perfection and finished with a sprinkle of kosher salt.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Ingredients

Caramel Sauce

  • 1 cup salted butter
  • 2 cups light brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon kosher salt (plus more for sprinkling)
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla extract

Popcorn and Topping

  • 5 quarts popped popcorn
  • 1 1/2 cups semi-sweet or milk chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 250 degrees Fahrenheit and butter a large roasting pan to prevent sticking. Set the pan aside.
  2. Melt Butter: In a 2-quart saucepan over medium-low heat, melt the salted butter.
  3. Add Sugar Mixture: Once the butter is melted, add the light brown sugar, light corn syrup, and 1 teaspoon kosher salt. Increase the heat to medium.
  4. Bring to Boil: Stir constantly as the mixture comes to a boil, ensuring sugar dissolves evenly.
  5. Boil Without Stirring: Let the mixture boil without stirring for 4 minutes to develop the caramel.
  6. Remove from Heat: Take the saucepan off the heat.
  7. Add Baking Soda and Vanilla: Stir in the baking soda and vanilla extract. This will cause the mixture to bubble slightly and lighten in color.
  8. Add Popcorn to Pan: Place the 5 quarts of popped popcorn into the prepared roasting pan.
  9. Pour Caramel Over Popcorn: Immediately pour the hot caramel evenly over all the popcorn.
  10. Toss Popcorn with Caramel: Quickly stir and toss the popcorn to coat it evenly with the caramel sauce.
  11. Bake Popcorn: Bake the caramel-coated popcorn in the oven for 45 minutes, stirring every 15 minutes to ensure even coating without burning.
  12. Cool Popcorn: Remove the pan from the oven and spread the caramel popcorn onto large sheets of foil or parchment paper to cool.
  13. Melt Chocolate: Place chocolate chips into a microwave-safe container and microwave in 30-second intervals, stirring after each until smooth and melted.
  14. Drizzle Chocolate: Drizzle the melted chocolate thinly over the cooled caramel popcorn.
  15. Sprinkle Salt: Sprinkle additional kosher salt over the chocolate-drizzled popcorn to enhance the salty-sweet flavor.
  16. Let Set: Allow the popcorn to cool until the chocolate hardens.
  17. Store: Store the finished salted caramel popcorn in an airtight container to maintain freshness.

Notes

  • Be sure to stir the caramel mixture constantly while it heats to prevent burning.
  • Use freshly popped popcorn without un-popped kernels for best results.
  • Stirring the popcorn every 15 minutes during baking ensures even caramel distribution.
  • The baking soda adds lightness to the caramel, creating a more delicate texture.
  • Adjust salt amount to your taste preferences; the sprinkled kosher salt provides a nice contrast to the sweetness.
  • Store sealed at room temperature and consume within a week for freshness.

Find it online: https://cheftinaskitchen.com/salted-caramel-chocolate-drizzle-popcorn-recipe/