I've eaten my weight in candied popcorn this season and am starting to think it is addictive. I can't stop eating it, nor can I stop making multiple variations! The latest variation is Chocolate Drizzled Popcorn, which is a toffee flavored caramel corn with chocolate piped or drizzled all over it.
I stumbled upon this chocolate drizzled popcorn recipe while looking for something to do with half a bag of Hershey's Bits o Brickle. The popcorn is coated with a mixture of corn syrup and melted brickle, then baked and drizzled with melted milk chocolate pieces. It doesn't require a candy thermometer, and it bakes up nice and crispy once cooled. The chocolate is a fun touch! Up until recently, I thought putting chocolate on caramel corn was overkill, but I've changed my tune. Hopefully I can get a peanut butter version in before the new year.
Recipe
Chocolate Drizzled Popcorn
Ingredients
- 8 cups popped popcorn air-popped works nicely
- ¼ cup salted peanuts
- 1-⅓ cups 8-oz. pkg. Heath Bits o’ Brickle
- ½ cup light corn syrup
- 1 pinch of salt
- ¼ teaspoon vanilla
- ½ cup Hershey’s Milk Chocolate Chips
- 1-½ teaspoons shortening or coconut oil not butter or margarine
Instructions
- Preheat oven to 275° F. Grease large roasting pan or two 13x9x2-inch baking pans with butter.
- Place popcorn and peanuts in prepared pan or pans.
- Combine toffee bits, corn syrup, and salt in heavy medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 12 minutes). Add the vanilla, then pour over popcorn mixture; stir until evenly coated.
- Bake 30 minutes, stirring every 10 minutes. Remove from oven; stir every 2 minutes until slightly cooled (this helps break it up). Cool completely and spread popcorn on a parchment lined pan.
- Place milk chocolate chips and shortening in small microwave-safe container or in a heavy duty freezer bag or disposable decorating bag. If using a zipper bag, make sure it's the heavy duty type.
- Microwave at 50% power for 1 minute; stir, or if using a bag, massage the bag. Microwave at at 50% power an additional 10 seconds at a time, stirring (or massaging bag) after each heating, until chocolate is melted and smooth. Drizzle melted chocolate over popcorn. If using a bag, snip the corner off the bag and squeeze lines of chocolate over the popcorn. Allow drizzle to set up; break into pieces.
- Store in tightly covered container in cool, dry place.
Anna says
I'll try yours too! Have fun baking for the new year :). You're lucky to have so many people to feed.
Katrina says
I can't remember how crispy it is, but it was definitely not soft after cooling.
I just looked at the honey nut one and it is baked for 30 minutes. It does seem like it was a little crunchier. I think I'll make that today.
Anna says
Sue, it also probably depends upon the flavor of the caramel coating. For instance, if there's a lot of molasses flavor in the coating then the chocolate might not be as good, but if it's a mild vanilla or toffee coating, it might be better.
Anna says
Thanks Katrina! I left you a comment because I noticed your peanut butter mixture gets poured on top, but the corn does not get baked. Does it really get crisp? Sounds good, though! My first try is going to be a version of the standard recipe with a little peanut butter mixed in before boiling.
Katrina says
I love caramel corn. Now I have a craving and need to make my healthier version that does the trick for me--it's made with raw honey. http://www.bakingandboys.com/2013/10/honey-nut-popcornsecret-recipe-club.html
I have a good peanut butter one on my blog that I've made for years.
http://www.bakingandboys.com/2010/11/peanut-butter-popcorn-with-chocolate.html
Happy Birthday!
Sue says
We are in divided camps here regarding chocolate on caramel corn. I like it. My husband does not. I'm glad to hear you like.