Chocolate Popcorn

By
Stephanie Gallagher
Stephanie Gallagher
Stephanie Gallagher is a journalist and food writer who has authored multiple cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 04/8/21
Chocolate Popcorn Recipe

The Spruce / Emily Baker

Prep: 5 mins
Cook: 70 mins
Total: 75 mins
Servings: 4 to 6 servings

If you like caramel corn, this chocolate popcorn recipe will appeal to you. It combines sweet and salty flavors together in one lightly chocolatey snack the kids will go nuts over. You just might like to make a big batch of this chocolate covered popcorn recipe when the kids have friends for sleepovers. It also makes a great Oscar party recipe, Valentine's Day party recipe, or a really good movie night treat. You could also fill clear plastic party bags with this popcorn and pass it out as a party favor when you have had a dinner party—your guests will love you as they nibble it on the way home, or as a snack the next day.

Cook Mode (Keep screen awake)

Ingredients

Steps to Make It

  1. Gather the ingredients. Preheat oven to 250 F.

    Chocolate Popcorn ingredients

    The Spruce / Emily Baker

  2. Melt the butter in a small saucepan over medium-low heat.

    melted butter in a pan

    The Spruce / Emily Baker

  3. Whisk in the sugar and cocoa powder.

    sugar, cocoa powder and butter mixture in a pan

    The Spruce / Emily Baker

  4. When mixture boils and sugar dissolves, remove from the heat. Stir in the baking soda.

    sugar, cocoa powder and butter mixture boiling in a pan

    The Spruce / Emily Baker

  5. Spread popcorn out on a rimmed baking sheet or a jelly roll pan in an even layer. Pour chocolate-butter mixture over the popcorn. Season with salt.

    chocolate on popcorn, on a baking sheet

    The Spruce / Emily Baker

  6. Toss to coat the popcorn well. Taste, and add more salt if needed.

    Toss to coat the popcorn well

    The Spruce / Emily Baker

  7. Bake in the preheated oven for 30 to 40 minutes, stirring every 15 minutes or so, until dry and crispy. Cool on the baking sheet.

    Chocolate Popcorn on a baking sheet

    The Spruce / Emily Baker

Tips

  • This chocolate popcorn tastes even better the next day—if it lasts that long! 
  • Stored in an airtight container, it will last for a couple of days.

Make the Popcorn

Making your own stovetop popcorn is so easy, and even if you don't go on to make this chocolate popcorn recipe, it's good to know how to whip up a big batch. 


Ingredients: 2 tablespoons vegetable or canola oil and 1/2 cup popcorn kernels


Directions: Heat the oil in a large pot over medium-high heat. Add the popcorn, and shake it all about. Heat until the popping starts, shake it every once in a while, and take it off the stove the minute the popping quiets down to almost nothing. Now it’s ready to be used in the recipe. Or, if you wish, drizzle it with some melted butter and sprinkle with kosher salt. So much better than microwave popcorn!

Nutrition Facts (per serving)
165 Calories
12g Fat
13g Carbs
1g Protein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 165
% Daily Value*
Total Fat 12g 16%
Saturated Fat 7g 33%
Cholesterol 25mg 8%
Sodium 213mg 9%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 4%
Total Sugars 7g
Protein 1g
Vitamin C 0mg 0%
Calcium 11mg 1%
Iron 1mg 4%
Potassium 32mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)