Chocolate Covered Popcorn Recipe
Chocolate covered popcorn is a quick, easy, salty sweet snack made with made using freshly popped popcorn topped with rich, melted chocolate drizzles. For even more flavor, top this chocolate popcorn with your favorite toppings like nuts or candy. Skip the store bought version and learn how to make these chocolate drizzled popcorn in a few easy steps.
Equipment
- 1 sheet parchment paper
- 1 baking sheet
- 1 large pot or deep pan with lid
- 2 microwave safe bowls
Ingredients
- ½ cup (101 g) popcorn kernels
- 2 tablespoons (30 ml) oil
- 6 oz. dark or semil sweet chocolate chips, plus ¼ teaspoons coconut oil
- 6 oz. white or milk chocolate chips
- 1 teaspoon flaky salt, optional
Instructions
- 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.2 tablespoons (30 ml) oil
- Add the ½ cup popcorn kernels to the oil. Gently stir or move the pan back and forth to ensure all the popcorn is covered with oil. Top the pan or pot 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.½ cup (101 g) popcorn kernels
- 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.
- 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.6 oz. dark or semil sweet chocolate chips, plus ¼ teaspoons coconut oil , 6 oz. white or milk chocolate chips
- Using a spoon or piping bag, 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. If you prefer the chocolate to set faster, transfer the pan to the fridge.1 teaspoon flaky salt, optional
Notes
Store: Transfer leftover chocolate covered popcorn to an airtight container. Store at room temperature fridge for a few days.
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