CHOCOLATE SYRUP ON POPCORN RECIPES

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CHOCOLATE POPCORN RECIPE | ALLRECIPES



Chocolate Popcorn Recipe | Allrecipes 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

Total Time 1 hours 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 2 quarts

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, CarbohydrateContent 18.9 g, CholesterolContent 15.3 mg, FatContent 12 g, FiberContent 1.7 g, ProteinContent 3 g, SaturatedFatContent 4.7 g, SodiumContent 164.1 mg, SugarContent 9.9 g

DARK CHOCOLATE COVERED POPCORN SNACK RECIPE - FOOD.COM



Dark Chocolate Covered Popcorn Snack Recipe - Food.com image

From the Great American Chocolate Contest Cookbook, this recipe makes a great Christmas gift or party food, but is SO good you'll probably end up keeping it for yourself!

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 8

8 cups popped popcorn
1 cup nuts, toasted (pecans,peanuts,cashews or almonds)
1 cup sugar
1/2 cup light corn syrup
1/2 teaspoon salt
2 tablespoons butter
6 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 250 degrees.
  • Place the popped corn and nuts in a large roasting pan and mix together.
  • In a medium saucepan over medium heat, combine the sugar, corn syrup, salt, and butter.
  • Bring to a boil, stirring constantly. Stir in the chocolate. Continue to cook, stirring constantly, until the chocolate is completely melted and the mixture becomes very thick.
  • Remove from the heat and stir in the vanilla. Pour the chocolate syrup over the popcorn and nuts in the roasting pan and stir to coat evenly.
  • Bake for 1 hour, stirring occasionally. Place the hot poppycock on a large cookie sheet, lined with foil and lightly coated with a nonstick cooking spray, to cool. Store poppycock in a plastic ziploc bag.

Nutrition Facts : Calories 846.5, FatContent 46.4, SaturatedFatContent 19.9, CholesterolContent 15.3, SodiumContent 598.7, CarbohydrateContent 116.7, FiberContent 12.5, SugarContent 63.6, ProteinContent 13.5

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