Crispy Chocolate Popcorn

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Preparation time:
Cooking time:

Difficulty: Easy - for beginners


2 cups milk chocolate chips, divided
1 ½ cups firmly packed light brown sugar
¾ cup light corn syrup
¾ tsp. salt
1 ½ tsp. vanilla extract
¾ tsp. baking soda
About 3 bags of natural-flavored microwave popcorn, popped
2-3 cups of Spanish peanuts


Combine 1 cup chocolate morsels, brown sugar, & next 3 ingredients in a heavy saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat, and stir in vanilla and baking soda.

Distribute popcorn and nuts evenly onto 2 lightly greased roasting pans. Be sure to remove all unpopped kernels of popcorn before pouring chocolate mixture over popcorn. Pour chocolate mixture evenly over popcorn and nuts, stirring well with a lightly greased spatula.

Bake at 250 degrees for 1 hour, stirring every 15 minutes. Spread on wax paper to cool, breaking apart large clumps as mixture cools. Sprinkle remaining 1 cup chocolate morsels evenly over hot popcorn; let cool. Store in airtight container.


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