Chocolate Covered Popcorn

I have several chocolate covered recipes on the blog. My personal favorites at the moment are my Chocolate Covered Apples, Chocolate Covered Pineapple, Chocolate Covered Blueberries, Chocolate Covered Graham Crackers and Chocolate Covered Rice Krispie Treats. This chocolate popcorn recipe is another fun and easy, salty sweet treat I know you’ll love! 

• It’s quick, easy and fun to make. This chocolate drizzle popcorn are made using 4 ingredients you probably already have in your pantry. This recipe takes around 10 minutes to make. Then allow the chocolate to set and enjoy. 
• Makes a delicious and versatile treat. Chocolate popcorn is simple to make and  can be topped with your favorite chocolate and toppings. It’s an endlessly adaptable, kid friendly dessert or snack.

To make these freshly popped popcorn covered in chocolate, make sure you have these 4 ingredients ready to go.

Gather white or yellow popcorn kernels, oil, your preferred milk, dark or white chocolate and coconut oil (if you like). If you’d like to top the chocolate popcorn with nuts, candy or coconut flakes, make sure to grab those too.

If you need them, here are my recommended substitutions for this popcorn and chocolate treat.

• Popcorn Kernels: I prefer using popcorn kernels to make this chocolate covered popcorn recipe. However, feel free to use your favorite microwave popcorn or even popped bag popcorn if you like. Just make sure to buy popcorn that doesn't have butter flavor. The popcorn should be plain or lightly salted.  
• Oil: I like using avocado oil to make popcorn. Feel free to use your preferred high heat cooking oil. 
• Dark and Milk Chocolate: I love the taste of dark and milk chocolate together. If you love white chocolate, feel free to use that instead. 
• Coconut Oil: This is strictly for appearance and very optional. Adding a teaspoon or two to chocolate gives it a smooth and glossy shine after it cools and hardens. Feel free to skip this ingredient if you like.

Variations

1. Line a sheet pan with parchment paper and set aside for now. In a large pot or large, deep pan, heat up 2 tablespoons (30 ml) oil over medium - medium high heat. Add 1 few kernels to the pot, cover with a lid. Once the “test kernels” have popped, the oil has heated enough to pop the remaining popcorn kernels. Add the ½ cup popcorn kernels to the oil. Gently move the pan back and forth (or stir) to ensure all the popcorn is covered with oil. Top the pan with a lid and wait for the popcorn to start popping. Make sure to gently move the pan back and forth every 30 seconds or so to ensure the popcorn kernels pop evenly. Most of the kernels will pop all at once over a minute or two. Once the popping has slowed down, remove the pan from the heat. Remove the lid from the pan and transfer the popped popcorn to the prepared baking sheet. For microwave popcorn, simply pop the popcorn according to the package directions. Do not add any butter or other flavorings. Transfer the popped popcorn to a prepared baking sheet. 
2. Pour the dark, milk or white chocolate and coconut oil (if using) into a large microwave safe bowl. Heat in 20 second increments in the microwave until the chocolate is fully melted. Stir the chocolate in between each increment.

3. Drizzle the chocolate on top of the prepared popcorn. If you want to add some toppings such as mini candies or nuts, top with your preferred toppings while the chocolate is still wet. As a final touch, sprinkle some flaky salt on top. Allow the chocolate to set at room temperature for about 30 minutes.

M’s Expert Tips

• Use “test kernels.” Adding a few kernels to the pot while the oil heats ensures the pan or pot is hot enough to add the rest of the kernels.
• Gently shake the pan while the popcorn is popping. Shaking the pan every 30 seconds or so helps to ensure the popcorn kernels pop evenly and helps prevent them from sticking to the pan. 
• Use unbuttered popcorn. When making the popcorn, either on the stovetop or in the microwave, make sure the popcorn is plain. Butter is not needed for this chocolate drizzled popcorn recipe. 
• Stir the chocolate frequently. This prevents the milk, dark or white chocolate from burning and also promotes even melting. Be careful not to heat the chocolate too much. It should be warm touch. 
• Setting the chocolate covered apples. Place them on parchment paper or wax paper. Transfer to the fridge or freezer to set them faster. They will eventually dry at room temperature, but it does take longer.

More Salty Sweet Snack Recipes

• Chocolate Rice Krispies
• Maple Tahini Rice Krispie Treats
• 2 Ingredient Peanut Butter Fudge 

If you try this Chocolate Covered Popcorn recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M