get the recipe

Chocolate Caramel Corn

Servings: 18 -24 servings
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
This big batch of chocolate caramel corn made with caramel-covered popcorn and peanuts, a drizzle of dark chocolate, and sprinkling of flaky salt is exactly what you need to get your holiday party started!
Print Recipe

Ingredients

  • 1 cup popcorn kernels , popped (see Notes)
  • 1 cup lightly salted peanuts
  • 1 cup unsalted butter (2 sticks, 226 grams)
  • 2 ½ cups light or dark brown sugar (533 grams)
  • 1 cup light corn syrup (312 grams)
  • 14 oz can Eagle Brand Sweetened Condensed Milk
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 12 oz semi-sweet or bittersweet chocolate , chopped or use chocolate chips
  • Flaky sea salt , for sprinkling (optional)

Instructions

  • Line 2-3 large sheet pans with wax paper or parchment and top with popped popcorn and peanuts.
  • Combine the butter, brown sugar, and corn syrup in a large saucepan over medium heat. Stir occasionally until butter is melted and mixture is smooth.
  • Increase the heat to medium high and bring to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, stirring constantly. The mixture should turn a darker color.
  • Remove from heat and add the sweetened condensed milk, salt, and vanilla extract. Stir until smooth.
  • Pour over the popcorn and peanuts and stir to evenly coat the popcorn. Spread caramel corn into an even layer.
  • Melt chocolate in a double boiler on the stove or in a heatproof bowl in the microwave in 30 second bursts. Stir until smooth.

To Make Soft Caramel Corn:

  • Drizzle caramel corn with melted chocolate and sprinkle with flaky salt, if desired. Let sit for 20 minutes before serving, or until chocolate has set.

To Make Crunchy Caramel Corn:

  • Preheat oven to 350°F. Bake caramel corn on sheet pans with parchment (do not use wax paper) for about 30 minutes until caramel is crisp and darker brown, stirring a few times.
  • Drizzle caramel corn with melted chocolate and sprinkle with flaky salt, if desired. Let sit for 20 minutes before serving, or until chocolate has set.
  • Store chocolate caramel corn in an airtight container for up to several days.
NOTES:
  • You can pop popcorn per your preference. You can use a stove top popper, air popper, microwave popcorn, etc.
  • If using microwave popcorn, you'll need 3 regular-size bags, popped. Make sure it is plain or lightly salted.
  • Make sure to remove all unpopped kernels from popcorn before combining with caramel.
  • You can also use an XL bowl to combine caramel with popcorn and peanuts.
  • Nutrition information is an estimate.

Nutrition

Calories: 366kcal, Carbohydrates: 63g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 35mg, Sodium: 180mg, Potassium: 150mg, Fiber: 1g, Sugar: 56g, Vitamin A: 374IU, Vitamin C: 1mg, Calcium: 93mg, Iron: 1mg
Course: Dessert
Cuisine: American
Author: Annalise

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.