Linda's Chocolate Popcorn
November 27, 2011
Categories: Snacks, Dairy, Nuts/Seeds, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Quick Meals, Baby Shower, Birthday, Christmas, Easter, Entertaining, Fall/Autumn, Game/Sports Day, Halloween, Labor Day, New Years, Summer, Thanksgiving, Winter, Stove Top, Gluten-Free, No Eggs, Vegetarian, Candy more
"I love making recipes with add-ins to my popcorn, and this one is sure to please young and old alike! You can add nuts too if you like them. I especially like peanuts, cashews and pecans with this recipe. This is great to have anytime. It's also great during the holidays, and the kids really love it! NOTE: Cooking time DOES NOT include time taken to pop popcorn."
- Serving Size: 1 (70 g)
- Calories 289.6
- Total Fat - 15.7 g
- Saturated Fat - 3.2 g
- Cholesterol - 5.1 mg
- Sodium - 181.2 mg
- Total Carbohydrate - 35.4 g
- Dietary Fiber - 3.5 g
- Sugars - 18.4 g
- Protein - 4 g
- Calcium - 24.9 mg
- Iron - 1 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Preheat oven to 250 degrees.
Place popped popcorn in a large roasting pan. Set aside.
In a saucepan, over medium heat, cook sugar, corn syrup and butter, stirring constantly, until sugar is dissolved. Remove from heat.
Stir in chocolate chips and vanilla. Stir until melted.
Pour over popcorn, and mix together well.
Put in oven and bake for 1 hour, stirring occasionally.
If adding nuts, do so now, and mix into mixture with a large spoon.
Spoon onto waxed paper to cool, stir to separate.
Store in a large plastic container or put into baggies.
Tips & Variations
No special items needed.