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Get the Recipe Chocolate Drizzled Popcorn (plus Mix-In Ideas!)

Freshly popped stovetop popcorn topped with rich melted chocolate and flaky sea salt is an irresistible sweet-and-salty snack! Chocolate Drizzled Popcorn is so easy to make in just 5-minutes, you'll be enjoying it for movie night, holidays, and get-togethers -- all the time!

Prep Time
3 mins
Cook Time
3 mins
Total Time
6 mins
Servings: 16 cups
Calories: 108 kcal
Course: Appetizer , Snacks
Cuisine: American

Ingredients

  • 3 Tablespoon oil of choice refined coconut oil is preferred
  • ½ cup popcorn kernels
  • ¾ - 1 cup chocolate chips or chopped chooclate
  • 1 teaspoon oil of choice see notes
  • sea salt flakes as desired

Instructions

    Cup of Yum
  1. Prepare a large baking sheet (or two) with a layer of parchment or waxed paper. You can also spread the paper on a countertop or table - you just want an area for the popcorn to dry.
  2. In a large heavy-bottomed large stockpot or dutch oven, add the oil and three popcorn kernels, heating over high heat. Cover the pan. These are the "test kernels" and once they pop, it signals that the oil is officially hot enough to pop all the kernels at the same time.
  3. Meanwhile, measure out the remaining 1/2 cup of popcorn kernels. Once the three test kernels have popped, immediately add the 1/2 cup of popcorn kernels to the pan. Cover and remove from heat, gently swirling from side to side for 20 seconds. Return the pan to the heat, and the popcorn kernels will almost immediately begin popping.
  4. Once the kernels are about halfway done popping, slightly crack the lid to allow excess steam to escape. Do this when the stockpot is approximately halfway full with popcorn, or about 30 seconds to 1 minute after they've popped – this does not have to be exact.
  5. If needed, you can gently shake the pan side to side to allow any remaining kernels to make it to the bottom of the pan to pop. Once the popping has slowed or just stopped, pour the popcorn onto the prepared baking sheet or parchment paper.
  6. In a microwave-safe bowl, add the chocolate an additional 1 teaspoon of oil. Heat in 15-20 second increments, stirring between each time, until the chocolate is almost melted. Then, continue stirring and allow the residual heat to melt the remaining lumps.
  7. Drizzle the chocolate across the popcorn until evenly coated. Sprinkle flaky salt across as desired and add any additional mix-ins you'd like. Let the chocolate harden, for approximately 30 minutes.
  8. Store popcorn in an airtight container at room temperature in a cool area. It will last for up to 3-5 days.

Notes

  • Oil in Chocolate: adding a little oil helps keep the chocolate smooth, shiny, and prevents it from getting too hard once it cools on the popcorn.
  • Pre-popped popcorn: if using storebought popcorn, simply proceed to the step of melting the chocolate.

Nutrition Information

Calories 108kcal (5%) Carbohydrates 12g (4%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 4mg (1%) Sodium 5mg (0%) Potassium 14mg (0%) Fiber 1g (4%) Sugar 7g (14%) Calcium 1mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 16cups

Amount Per Serving

Calories 108

% Daily Value*

Calories 108kcal 5%
Carbohydrates 12g 4%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 5mg 0%
Potassium 14mg 0%
Fiber 1g 4%
Sugar 7g 14%
Calcium 1mg 0%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.