DARK CHOCOLATE COVERED POPCORN SNACK
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!
Provided by BigHeart
Categories Candy
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
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, Fat 46.4, SaturatedFat 19.9, Cholesterol 15.3, Sodium 598.7, Carbohydrate 116.7, Fiber 12.5, Sugar 63.6, Protein 13.5
CHOCOLATE COVERED POPCORN
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
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
CHOCOLATE-COVERED POPCORN
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
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 POPCORN
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
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
CHOCOLATE CARAMEL POPCORN
Provided by Food Network
Categories dessert
Time 30m
Yield 4 cups of popped corn
Number Of Ingredients 5
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 ALMOND POPCORN
I love to make this popcorn, along with the caramel kind, and put it into large containers for both of my grandpas during the holidays.
Provided by jsb021
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h15m
Yield 25
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Mix together the sugar, corn syrup, butter, cocoa powder, and salt in a saucepan over medium-low heat until the mixture is smooth and begins to simmer. Place the popcorn into a very large bowl, mix with the almonds, and then pour the chocolate syrup over the mixture. Stir until all the popcorn and almonds are coated. Spread the chocolate popcorn out onto several large baking sheets in a single layer.
- Bake in the preheated oven until thoroughly dry, about 1 hour, stirring every 20 minutes or so to dry all sides of the popped corn. Allow to cool on the sheet, then transfer into sealed containers.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 25.8 g, Cholesterol 9.8 mg, Fat 14.4 g, Fiber 2.5 g, Protein 3.4 g, SaturatedFat 3.6 g, Sodium 337 mg, Sugar 12.1 g
WHITE CHOCOLATE POPCORN
When I was in 4th grade my bestfriend Nicole's grandmother made us this one night. Im 23 now, and i've never forgotten it. I think the "cool" part is that once it dries you really can't tell that the chocolate is on there. It's a fantastic surprise.
Provided by Grimms Restaurant T
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Melt the chocolate in a double boiler or in the microwave. (Watch it closely if you use the microwave).
- Microwave 2 bags of popcorn or pop about 7 oz. popcorn kernels.
- In a large tub, (or 2 large bowls) drizzle melted white chocolate over popcorn. Mix and fluff as you go. Your looking for a light coat of chocolate on the popcorn -- too much will make the popcorn soggy and spongy.
- Let popcorn cool in the refrigerator until the chocolate hardens. This is a great time to scoop servings of the popcorn into large ziplock baggys for easy storage.
- **Try bringing this to the party/couch/campout/slumberparty and letting your guest discover that it's not ordinary popcorn on their own ;) It's the greatest 1/2 a sec. in your life before you figure out what's goin' on.
Nutrition Facts : Calories 871.9, Fat 21.2, SaturatedFat 9.2, Cholesterol 8.9, Sodium 51.6, Carbohydrate 154.6, Fiber 24.2, Sugar 26.5, Protein 24
STOVETOP DARK CHOCOLATE POPCORN
Cooked in a popcorn kettle, this chocolate popcorn is a quick sweet tooth fix slightly reminiscent of Cocoa Pebbles®!
Provided by Kiwicoco
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 15m
Yield 12
Number Of Ingredients 4
Steps:
- Heat a popcorn kettle or pot over medium heat. Add popcorn, oil, sugar, and cocoa powder to the kettle. Cook, turning the handle slowly, until popping slows to 3 seconds between pops.
Nutrition Facts : Calories 93.6 calories, Carbohydrate 12 g, Fat 5 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 0.4 mg, Sugar 5.7 g
CHOCOLATE COVERED POPCORN (BOY SCOUTS COPYCAT) CARAMEL CORN
Like the Boy Scouts chocolate popcorn? You'll like this! Ever wonder how they get it to stay so crunchy? I think I figured it out! Makes a great handmade gift.
Provided by wyojess
Categories Candy
Time 2h30m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees.
- Place the popped corn in the largest baking pan you have (might have to do it in 2 batches if you only have a 9x13). You need to be able to stir the popcorn!
- Melt butter in a very large saucepan (see step 6).
- Add brown sugar and corn syrup. Stirring CONSTANTLY, bring to a boil and boil 5 minute.
- Add peanuts (if desired).
- Add soda (will foam up, so be ready).
- Pour caramel over popcorn and mix well.
- Bake popcorn one hour, stirring every 10-15 minute.
- Remove from oven and cool completely. You'll have to stir it every once in a while so it doesn't stick together.
- Spray a cookie sheet with oil or cover with parchment paper.
- Melt half of chocolate per package directions (you can melt more when you need it).
- Dip popcorn pieces in chocolate and place chocolate-covered popcorn pieces individually on the cookie sheet so they can set up.
- Popcorn can be stored at room temp or in the refrigerator. Just keep cool so it doesn't melt.
MILK CHOCOLATE POPCORN
This copy cat recipe from Nestle's Kitchens makes a crispy chocolate coating for peanuts and popcorn. Enjoy!
Provided by Diana Adcock
Categories Lunch/Snacks
Time 45m
Yield 14 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 300F degrees.
- Grease a large roasting pan.
- Combine popcorn and nuts in prepared roasting pan.
- Combine morsels, corn syrup and butter in a medium, heavy-duty saucepan.
- Cook over medium heat, stirring constantly, until mixture boils.
- Pour over popcorn and toss well to coat.
- Bake, stirring frequently for 30 to 40 minutes.
- Loosen popcorn from pan and allow to cool slightly in pan.
- Remove to a wax paper lined cookie sheet to cool completely.
- Keeps for two weeks in an airtight container in the fridge-yeah, right!
Nutrition Facts : Calories 373.7, Fat 24.8, SaturatedFat 5.4, Cholesterol 9.5, Sodium 356.4, Carbohydrate 33, Fiber 4.3, Sugar 9.4, Protein 10.8
CHOCOLATE-COVERED CARAMEL CORN
Chocolate-covered caramel corn. Disposable roasting pans work great for mixing. Store in airtight containers or resealable plastic bags.
Provided by ala
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h41m
Yield 16
Number Of Ingredients 9
Steps:
- Place 1 bag popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Repeat with remaining bags. Open bags carefully; divide popcorn between 2 shallow baking dishes. Mix in peanuts.
- Preheat oven to 250 degrees F (120 degrees C).
- Combine brown sugar, margarine, corn syrup, and salt in a saucepan over medium heat. Bring to a boil, stirring enough to blend. Simmer, stirring constantly, for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy.
- Pour brown sugar mixture over the popcorn-peanut mixture; stir to coat.
- Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
- Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.
- Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.
Nutrition Facts : Calories 544 calories, Carbohydrate 54.6 g, Fat 37.3 g, Fiber 4.7 g, Protein 8.2 g, SaturatedFat 9.6 g, Sodium 658.5 mg, Sugar 22.3 g
CHOCOLATE POPCORN BALLS
I've had this recipe for more than 20 years. They were good then...and just as great today! They're a fun change from traditional easter candy. -Carolyn Hayes, Johnston City, Illinois
Provided by Taste of Home
Categories Snacks
Time 45m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- Place popcorn in a large heat-proof bowl; keep warm in a 200° oven. In a heavy saucepan, melt chocolate. Stir in sugar and corn syrup. Add water. Cook and stir over medium heat until mixture comes to a boil. Continue to cook until a candy thermometer reads 250° (hard-ball stage). , Pour over warm popcorn and stir until evenly coated. When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking. Cool; wrap in plastic.
Nutrition Facts : Calories 253 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 53g carbohydrate (39g sugars, Fiber 2g fiber), Protein 2g protein.
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