Description
This homemade chocolate popcorn recipe is perfect for your next movie night. Freshly popped popcorn is coated in smooth, melted milk chocolate for a simple and delicious sweet and salty snack.
Ingredients
Scale
- 1/4 cup popcorn kernels (yields approx. 6–8 cups popped)
- 1 tablespoon cooking oil (like vegetable or coconut oil, only needed for stovetop popping)
- 1 3/4 ounces (50g) milk chocolate, chopped (or milk chocolate chips)
- Pinch of salt (optional)
Instructions
- Pop the Popcorn: Pop the popcorn kernels using your preferred method:
- Hot Air Popper: Follow the manufacturer’s instructions to pop the kernels.
- Stovetop: Heat 1 tablespoon of oil in a large pot with a lid over medium-high heat. Add 2-3 kernels to the pot. Once they pop, add the remaining 1/4 cup of kernels in an even layer. Cover the pot. Once popping begins, shake the pot gently and frequently until the popping slows down significantly (1-2 seconds between pops). Immediately remove from heat.
- Transfer Popcorn: Transfer the freshly popped popcorn to a large bowl. Remove any unpopped kernels. Optional: Sprinkle lightly with salt while the popcorn is still warm if desired.
- Melt Chocolate: Place the chopped milk chocolate (or chips) in a microwave-safe bowl. Cover loosely with a paper towel. Microwave on medium power (50%) in 20-30 second increments, stirring well after each interval, until the chocolate is completely melted and has a smooth consistency. Be careful not to overheat.
- Coat Popcorn: Pour the melted chocolate over the popped popcorn in the large bowl. Use a rubber spatula or wooden spoon to gently fold and stir until the popcorn is evenly coated with chocolate.
- Set (Optional): For less messy handling, you can spread the chocolate-coated popcorn in a single layer on a baking sheet lined with parchment paper. Let it sit at room temperature or briefly in the refrigerator until the chocolate is set.
- Serve: Serve immediately or once the chocolate has set.
Notes
- Popping Popcorn: Freshly popped popcorn tastes best. Ensure you remove unpopped kernels before adding chocolate.
- Chocolate: Use good quality milk chocolate for the best flavor. Dark or semi-sweet chocolate can also be used. Chocolate chips work, but chopped chocolate bars often melt more smoothly.
- Melting Chocolate: Microwave gently and stir often to prevent scorching.
- Coating: Work relatively quickly once the chocolate is melted. Gently fold to avoid crushing the popcorn.
- Salt: A pinch of salt enhances the sweet and salty combination, but it’s optional. Add it to the warm, plain popcorn before the chocolate if desired.
- Storage: Store leftover chocolate popcorn in an airtight container at room temperature for 1-2 days. It may lose some crispness over time.