The Pioneer Woman Tasty Kitchen
Profile Photo

Chocolate Popcorn

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

18
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

The chocolate is literally baked into the popcorn! It’s a little salty and a little sweet, just how I like my popcorn!

Ingredients

  • 3 Tablespoons Unrefined Coconut Oil, Divided
  • ¼ cups To 1/3 Cups Popcorn Kernels
  • 1 cup Unsalted Peanuts
  • 1-½ cup Chocolate Chips (milk, Semi-sweet Or Dark Chocolate)
  • ⅓ cups Honey
  • ⅓ cups Real Maple Syrup
  • ¼ teaspoons Real Vanilla Extract
  • Kosher Salt To Taste

Preparation

Note: 1/4 to 1/3 cup of popcorn kernels should yield about 8-10 Cups of popped. So if you are starting with popped, then you’ll need about 8-10 Cups!

Preheat oven to 300 degrees F and grease a large rimmed baking sheet.

Heat one tablespoon of coconut oil in a large pot over medium-high/high heat. Once oil is hot, add a single popcorn kernel. Place lid on pot and wait for the kernel to pop. Once the kernel has popped, sprinkle in the remaining popcorn kernels to form a single layer on the bottom of the pan. Keep the pan on the burner but shake often as the kernels pop. Keep heating and shaking until the popping subsides and you no longer hear kernels rattling when you shake it. Be careful not to burn the popcorn!

Place the popcorn onto the rimmed baking sheet and stir in the peanuts, set aside.

In a heavy-bottom saucepan, add in the chocolate, honey, maple syrup and remaining coconut oil. Over medium heat, stir often until melted and smooth. Add in the vanilla, stir and then pour the mixture over the popcorn/peanut mixture. Toss well to coat.

Place into your preheated oven and bake for 10 minutes. Remove from the oven, toss to combine everything, and bake for an additional 10 minutes. Remove from oven and toss one last time before baking for a final 10 minutes. Remove from oven and let cool on pan. Stir to keep everything from sticking, season with kosher salt and serve slightly warm.

Store in an airtight container for 1-2 weeks.

Note: To keep this gluten free and dairy free, use dark chocolate and coconut oil.

3 Comments

You must be logged in to post a comment.

Profile photo of andrews rocha marques

andrews rocha marques on 4.20.2021

sorry, I noticed it right away. Sorry for the other comment

Profile photo of andrews rocha marques

andrews rocha marques on 4.20.2021

what degrees is the oven temperature? 170C?

Profile photo of wengreg

wengreg on 12.15.2011

How much popped popcorn is used in this recipe? I see varying yields for 2/3 cup popcorn kernels. I use microwave popcorn. My estimate is 16 or so cups. What do you think? Thanks!

One Review

You must be logged in to post a review.

Profile photo of nbertucci

nbertucci on 12.5.2011

My son loves this snack!!

Related Recipes

Keto Broccoli Bacon Salad
Profile Photo by Blondelish.com in Special Dietary Needs
Creamy lemon dressing, crunchy broccoli, and crispy bacon make this Keto Broccoli...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Best Ever Gluten-free Flatbreads
Profile Photo by Natalie Crofts in Special Dietary Needs
A recipe for gluten-free flatbreads that don’t fall apart the moment...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Intermediate


Red Lentil Pasta with Creamy Sundried Tomato and Garlic Sauce
Profile Photo by Jen in Special Dietary Needs
Elevate your pasta game with this easy and simple red lentil...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Balsamic Asparagus and Mushrooms with Lemon & Thyme
Profile Photo by Alishan in Special Dietary Needs
This savory plant-based dish can be made in one pot with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


5-Ingredient Auntie Anne’s Cinnamon Sugar Pretzel Bites
Profile Photo by Sarah K in Special Dietary Needs
These 5-ingredient pretzel bites are absolutely delicious. Made with only a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy