Chocolaty Popcorn Recipes

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CHOCOLATE POPCORN



Chocolate Popcorn image

If you like chocolate and popcorn, you will enjoy this speedy snack from Suzanne McKinley of Lyons, Georgia. "It's great for school bake sales, group functions or potluck socials," she says.

Provided by Taste of Home

Categories     Snacks

Time 20m

Yield 3 quarts.

Number Of Ingredients 4

2 quarts unsalted popped popcorn
1 cup miniature marshmallows
1/2 cup salted peanuts
6 plain milk chocolate candy bar (1.55 ounces each)

Steps:

  • Place popcorn in a greased 15x10x1-in. baking pan. Sprinkle with marshmallows and peanuts. Break candy bars in half and place on top. , Bake at 300° for 5 minutes. Let stand for 1 minute; toss to coat. Store in an airtight container.

Nutrition Facts : Calories 104 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 96mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE POPCORN



Chocolate Popcorn image

Pop the popcorn, cover with chocolate glaze, then bake to make crisp chocolate coated popcorn!

Provided by sueb

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes

Time 1h45m

Yield 16

Number Of Ingredients 7

2 quarts popped popcorn
1 cup peanuts
¾ cup sugar
¼ cup corn syrup
¼ cup cocoa powder
½ cup butter
1 teaspoon vanilla

Steps:

  • Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.
  • Place popcorn and peanuts into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.
  • Bake in preheated oven for 30 minutes, stirring several times.
  • Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.

Nutrition Facts : Calories 185.5 calories, Carbohydrate 18.9 g, Cholesterol 15.3 mg, Fat 12 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 4.7 g, Sodium 164.1 mg, Sugar 9.9 g

CHOCOLATY POPCORN



Chocolaty Popcorn image

Pack this irresistible snack into wax or plastic bags and tie them shut with curling ribbons for a pretty presentation. You could also prepare a batch or two for a holiday bake sale. I guarantee it'll go quickly!

Provided by Taste of Home

Categories     Snacks

Time 15m

Yield 16 cups.

Number Of Ingredients 5

12 cups butter-flavored microwave popcorn
1 package (12 ounces) semisweet chocolate chips
2 teaspoons shortening, divided
1 package (10 to 12 ounces) vanilla or white chips
2 cups coarsely chopped pecans, toasted

Steps:

  • Place the popcorn in a greased 15x10x1-in. pan; set aside. Melt chocolate chips and 1 teaspoon shortening; stir until smooth. Drizzle over popcorn. , Place vanilla chips and remaining shortening in a microwave-safe bowl. Microwave, uncovered, at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. , Drizzle over popcorn; toss gently to coat as much popcorn as possible. Sprinkle with pecans. Chill until firm before breaking into pieces.

Nutrition Facts :

CHOCOLATE CARAMEL POPCORN



Chocolate Caramel Popcorn image

Provided by Food Network

Categories     dessert

Time 30m

Yield 4 cups of popped corn

Number Of Ingredients 5

1 cup popcorn, for popping
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons corn syrup
Scant 1/4 cup water
1 pound bittersweet chocolate, tempered

Steps:

  • Pop the popcorn. I like to use a hot-air popper but you can pop it any way you like.
  • To make the caramel: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat and cook until light golden brown. We use a large pan so that there will be room to add the popcorn. Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps.
  • Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with a wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool. When it is cool, place it in decorative bags to give as gifts.
  • Tip: You can also use milk chocolate and/or white chocolate to coat the popcorn. The process is always the same.
  • Be careful when you work with the caramel. It is very hot and can burn! As always, when working with caramel, have a bowl of ice-cold water next to you in case you get caramel on your hands.

CHOCOLATE TOFFEE POPCORN



Chocolate Toffee Popcorn image

I never developed any skill at the piano. Despite my failings, I persisted for eight ear-shattering years of lessons. Truth be told, I was in it for the snacks -- both of my piano teachers rewarded my terrible playing with treats. Those lessons instilled more than an appreciation of music: a lifelong love of chocolate and toffee popcorn.

Provided by Samantha Seneviratne

Time 1h

Yield 8 to 10 cups

Number Of Ingredients 9

4 teaspoons vegetable oil
6 tablespoons popcorn kernels
1 cup coarsely chopped pecans
8 tablespoons (1 stick) unsalted butter, plus more for the pans
1 cup sugar
1 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon pure vanilla extract
1/2 teaspoon baking soda
12 ounces bittersweet chocolate, finely chopped

Steps:

  • In a large pot, heat the oil over medium-high heat. When it is hot, add the popcorn kernels and cover the pot. Once the popcorn starts to pop, reduce the heat to medium. Hold the lid on the pot and shake the pot until the popping stops. Transfer the popped popcorn to a large bowl and discard any unpopped kernels. Add the pecans.
  • Butter two large rimmed baking sheets. In a medium-sized heavy-bottomed pot with a candy thermometer attached, heat the butter, sugar, salt, and 2 tablespoons water over medium heat, swirling the pot occasionally, until the butter has melted. Cook the mixture until the candy thermometer reads 300 degrees F. Then remove the pot from the heat and quickly stir in the vanilla. Be careful; it will spatter a bit. Stir in the baking soda.
  • Carefully pour the mixture over the popcorn, and immediately stir the popcorn well to coat it in the warm toffee. Spread the coated popcorn out on the prepared baking sheets, and sprinkle with salt. Let the popcorn stand until it is completely cool.
  • Transfer the chocolate to a double boiler or large heat-proof bowl set over a pot of barely simmering water. Melt the chocolate, stirring it occasionally. Line a rimmed baking sheet with parchment.
  • Carefully drop a few pieces of popcorn into the melted chocolate and flip it around with two forks. Lift the coated popcorn out, tap it against the side of the bowl to remove any excess chocolate, and transfer it to the parchment lined baking sheet. Repeat with half of the remaining popcorn. Transfer the chocolate-dipped popcorn to the fridge until set, about 20 minutes. Extra chocolate can be cooled, wrapped in plastic, and used again.
  • When the chocolate popcorn has set, toss it with the plain toffee popcorn in a large bowl, and serve. Store in an airtight container in the fridge for up to 2 days.

CHOCOLATE-COVERED POPCORN



Chocolate-Covered Popcorn image

From the book, Caramel Knowledge. I'm not a huge plain or even buttered popcorn fan, but if it's dressed up with something gooey and sweet, then I'm so very there! Cooling time not included in preparation time.

Provided by Recipe Junkie

Categories     Candy

Time 10m

Yield 1 bowl popcorn

Number Of Ingredients 4

1/2 cup of standard batch unpopped popcorn
oil, for popping
salt
8 (1 ounce) semi-sweet chocolate baking squares

Steps:

  • Line a couple of baking sheets with waxed paper.
  • Pop the popcorn.
  • Salt and pour into a large bowl.
  • As best you can, remove any of the kernels that didn't get popped. [Very important for tooth saftey!].
  • Melt the chocolate and pour it over the still-warm popcorn.
  • Toss thoroughly, using two very large spoons.
  • Using the spoons, spread the coated popcorn onto the waxed paper covered pans and cool int he refrigerato until the chocolate has set.
  • Break apart any big clumps before you pour the chocolate popcorn into a bowl to serve.

CHOCOLATE COVERED POPCORN



Chocolate Covered Popcorn image

Create a new family tradition with our Chocolate Covered Popcorn recipe. Peppermint-flavor marshmallows make our Chocolate Covered Popcorn extra special.

Provided by My Food and Family

Categories     Popcorn Recipes

Time 35m

Yield 10 servings, 1 cup each

Number Of Ingredients 4

1/2 cup butter or margarine
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
40 JET-PUFFED Peppermint MALLOW Bits
3 qt. (12 cups) popped popcorn

Steps:

  • Microwave butter and chocolate in large microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add marshmallows; toss to evenly coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Pour over popcorn in large bowl; toss to evenly coat.
  • Spread onto rimmed baking sheet sprayed with cooking spray.
  • Bake 20 to 25 min. or until crisp, stirring after 15 min. Spread onto parchment-covered baking sheet; cool completely.

Nutrition Facts : Calories 220, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 220 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 7 g, Protein 2 g

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