Chocolate Caramel Popcorn Recipe

Traditional caramel popcorn is made even more scrumptious with a rich coating of chocolate.
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  • 14 ounces caramels
  • 3 tablespoons butter or margarine
  • 2 tablespoons water
  • 12 cups air popped popcorn - approximately 1/2 cups unpopped
  • 1 cup peanuts or other nut of choice
  • 4 squares finely chopped semi-sweet chocolate or 1 cup chocolate chips, melted
10 mins
20 mins
30 mins
  • Preheat oven to 300°.
  • Microwave carmels, butter and water in a microwave safe bowl on high for 2-3 minutes or until carmels are completely melted. Stir after each minute of heating.
  • Combine popcorn and peanuts in a large bowl.
  • Drizzle the caramel mixture over the popcorn and peanuts.
  • Mix to coat.
  • Spread popcorn out on a greased baking sheet.
  • Bake for 20 minutes, stirring after 10 minutes.
  • Melt 1 cup of chocolate chips, spread over baked popcorn mixture and stir to combine.
  • Spread popcorn out on waxed paper to cool.
  • You may need to break some of the pieces into smaller clusters.
  • Store in a covered container at room temperature for up to one week.
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Chocolate Caramel Popcorn Recipe Reviews

chocolate caramel popcorn

Ratings (0)
Comments (1) User
Reviewed By
"stella430, you are right, the unpopped popcorn amount should be approximately 1/2 cup, maybe a little more. I have edited the recipes so it reflects this change. Thanks for bringing it to our attention."
Comment By
"popcorn proportions are off.....2 cups of unpopped popcorn makes about 40 cups popped."
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