Popcorn is a classic snack available in many different styles, so what’s your favorite?
If you enjoy caramel corn, you’ll love homemade chocolate popcorn. This iteration of a family fave combines sweet and salty flavors in one delectable taste sensation, and you’ll be fighting the kids over this stuff.
Feel free to tweak this recipe to suit if you love nothing better than white chocolate.
Whether you want a quick snack, a dessert with a difference, or some party snacks, how can you go about making popcorn at home?
Well, we understand not everyone has a popcorn maker at home, so we have deliberately chosen a recipe you can make using a pan on the stovetop. If you have a machine, whether a hot oil, microwave, or air popper, all you need to do is add some chocolate to taste.
Here’s how to go about making popcorn using just the equipment you already have in the home kitchen.
I. Making Homemade Chocolate Popcorn Without a Popcorn Maker
You’ll need very limited supplies to make the best chocolate popcorn, so grab the following ingredients so you can take care of making both the popcorn and the sauce to smother it with.
What You Need
For the popcorn:
- Popcorn (1/4 cup)
- Oil (2 tbsp)
For the chocolate sauce:
- Butter (1 tbsp)
- Sugar (3 tbsp)
- Cocoa powder (1 tsp)
- Chocolate chips (2 1/2 tbsp)
What To Do
- Buy dedicated popcorn kernels rather than regular corn kernels
- Use a saucepan or thick-bottomed pan with a lid and add some oil to your pan
- Swirl the oil all around the pan so it’s evenly distributed and then heat the oil on medium heat on your stovetop. If you’re using an induction cooktop, make sure you use induction-ready cookware
- Add 2 popcorn kernels. You should hear them pop in a few seconds, indicating you have reached your target temperature
- Add the remaining popcorn kernels, stir, and cover the pan with the lid
- Simmer the popcorn. Lift the pan from the heat and shake it. Return the pan to the heat
- Repeat step 6 until all the kernels have popped out
- As soon as the popping sound has stopped, you can turn off the heat and then remove the pan from the stovetop. Set this aside
- Melt some butter and brown sugar in a saucepan
- Add the cocoa powder
- Sprinkle in the chocolate chips and then use a low heat to create your chocolate sauce. This should only take 2 minutes. Remove the pan from the stovetop
- Add your popcorn and then toss the whole mixture thoroughly
- Spread the popcorn onto a plate and serve!
Part of the fun of making any recipe is tweaking this to your taste.
Tossing the popcorn with the chocolate will give you an even richer taste than if you simply drizzle it over and leave it unmixed. The choice is yours.
If you’re not partial to milk chocolate or dark chocolate, try making some popcorn with white chocolate instead.
Alternatively, add some candy melts for a colorful holiday snack.
Nuts also work wonderfully if you’re looking for some extra crunch and texture. Try sprinkling in some cashews, almonds, or roasted peanuts.
Now, to round out, a few handy hacks that will ensure making homemade popcorn goes as seamlessly as possible.
III. Some Simple Tips for The Best Homemade Chocolate Popcorn
While making homemade popcorn is pretty straightforward, the most difficult aspect is melting the chocolate effectively.
You may have experienced this in the past when you’ve been melting chocolate – white chocolate in particular – and you find that one moment it’s soft, smooth, and silky, but the very next minute it turns into a thick paste.
This occurs for one of two reasons. Either some water has got into the chocolate and caused this to happen, or you have overheated and scorched your chocolate. This can happen if you cook your chocolate using too high a temperature, or if you cook it for too long.
What can you to avoid this issue of seized chocolate, then?
The first thing you should do if you’re microwaving your chocolate to melt it is make sure to use a lower heat. If you melt your chocolate using a low or half-power setting, you’ll minimize the chances of burning it as you go.
If you’re opting to melt your chocolate in a pan on the stovetop, start by melting the chocolate in 30-second intervals, and then step down to 15-second intervals, stirring the mixture after each cooking interval. While this method might take a little longer, you’ll avoid the ignominy of seized chocolate, and the overall taste will be improved.
Finally, you could try adding a tiny glug of vegetable oil to your chocolate before you melt it. This should eliminate the issue of seized chocolate, whatever method you’re using to melt it.
IV. Can You Store Homemade Chocolate Popcorn?
If you store popcorn in an airtight container, you can keep it at room temperature for up to a week. Chances are it won’t last that long, though!
We trust today’s quick guide to whipping up tasty homemade chocolate popcorn has shown you just how easy it is to create this tasty snack at home.
If you feel a popcorn maker would make your life even easier, check out the guide we reference above. Stick with any of the various machines we review, and you’ll soon have even more options at your disposal for making popcorn without lifting a finger.
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