Here’s an easy recipe to make that looks great and is so delicious too! Just a few simple ingredients to make this chocolate drizzled popcorn treat! Chocolate Covered Popcorn is great for parties or gift-giving too.
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Why You’ll Love This Recipe
Plain, freshly popped corn is one of my favorite things and is a delicious blank canvas for so many flavors, sweet and savory. This dessert recipe for chocolate – covered popcorn is so good and it’s an easy snack, and the perfect balance of sweet & salty. It’s also a nice switch-up for your next movie night!
Here’s a few good reasons to give it a try:
- This popcorn recipe is easy, for gourmet popcorn. Like, really easy.
- Add additional toppings as you see fit!
- This white chocolate popcorn recipe has a smooth flavor, a nice change from dark chocolate.
- This sweet chocolate dessert is pretty enough to be a homemade hostess gift, or a little take-away for a bridal or wedding shower.
If you love white chocolate, bookmark these White Chocolate Peanut Butter Cups and White Chocolate Snowflake Cookies to try sometime!
Ingredients You’ll Need
For the full recipe and list of instructions, please scroll to the recipe card below.
- White Chocolate: Get good quality chocolate bars, like Ghirardelli squares usually in the baking aisle at the grocery store.
- Popcorn: Kernels is what we’ll use, we’ll need several cups of popped popcorn for this recipe
- Olive Oil: Also for popping..the best way with the kernels 🙂
- Peanuts: Get sweet or salty varieties, either are delicious
- Sprinkles: Have fun using your favorite type!
Step-by-Step Instructions
For the full list of instructions, please scroll to the recipe card below.
To make the popcorn, here’s all you do:
- Heat the oil in a large dutch oven that has a lid
- Add the popcorn kernels to the pan, put the lid on while it heats on medium-high temperature
3. Shake the pan occasionally to move the popcorn around a bit and avoid burning
4. Turn the burner off when you stop hearing popping sounds for 5-10 seconds. Remove the pan from the heat, and transfer popped popcorn to a large baking sheet lined with parchment paper.
Tips For Melting Chocolate
To melt chocolate, here’s all you do:
- Using a double boiler or a heatproof bowl set inside a sauce pan with an inch or two of simmering water, add the white chocolate pieces like in the photo above, and wait for a few minutes while it gently melts, stirring it occasionally.
- Drizzle the melted chocolate in even ribbons up and down the pan, then use clean hands to gently toss the corn and chocolate to evenly coat.
- Let the drizzled popcorn cool for a few minutes, then add sprinkles, if desired.
Expert Tips
- Before you start, make a lined baking sheet with parchment paper, this is insurance the chocolate popcorn won’t stick to the pan.
- Don’t add the sprinkles on top of the popcorn until the chocolate sets up a bit, otherwise they’ll slide right off!
- When the popping sounds stop for about 10 seconds, remove from the heat and put the popcorn on large baking sheet lined with parchment paper
- White chocolate is suggested for this recipe, rather than candy melts.
- Try dark chocolate instead of white, or milk chocolate too!
Serving Ideas
- Serve this delightful popcorn in a nice bowl, and let everyone dig in!
- This popcorn makes a nice hostess gift when you use a small cellophane bag and some ribbon.
- It’s also a nice homemade gift if you’re hosting a wedding or baby shower, customize the color of your sprinkles!
- This is a great treat to serve for holidays like Halloween! Customize the colors!
Frequently Asked Questions
Yes, you can make it a day or two in advance. It will stay fresh tasting for up to a week in an airtight container.
Sure, you could swap out candy-coated chocolates, pistachios, that kind of thing. So many delicious options!
Yes! Use an air popper, or you can use microwave popcorn, too.
More Recipes:
- Mini Strawberry Pies Recipe: Easy and pretty, these pies are so tasty!
- Butterscotch Shortbread Cookies: This soft shortbread is amazingly good…
- Decorated Chocolate Covered Strawberries: These look impressive and absolutely delish!
- White Chocolate Snowflake Cookies: Thick, soft sugar cookies with a festive sparkle!
- My Favorite Hot Chocolate: This recipe is a keeper! Creamy and delicious….
- Tiny Chocolate Chip Cookies: So cute to pop in your mouth! Fun and delish!
- Dark Chocolate Trail Mix: Just a really, really good trail mix 🙂
If you’ve tried this Chocolate Covered Popcorn, or any recipe on Studio Delicious, I’d love to hear about it in the comments below!
Looking for more tips and fresh, homemade recipes? Join my email list, tag and follow me on Instagram using #studiodeliciouseats, follow my boards on Pinterest, and see what I’m up to on Facebook and Twitter!
Chocolate Covered Popcorn
Ingredients
- 3 tablespoons Vegetable Oil
- ½ cup Yellow Popcorn Kernels, organic if possible
- 1 teaspoons salt
- 10 ounces White Chocolate
- sprinkles
Instructions
- Heat the oil in a large dutch oven with a lid, add the popcorn kernels and put the lid on. Put the heat to medium highShake the pan occasionally to avoid burning
- When the popping sounds stop for about 10 seconds, remove from the heat and put the popcorn on large baking sheet lined with parchment paper
- In a double boiler, melt the white chocolate on medium high heat, stirring until smooth. Pour the melted chocolate in even ribbons up and down the pan, then use clean hands to gently toss the corn and chocolate to evenly coat. Let cool for a few minutes, then add sprinkles, if desired. Note: Don't add the sprinkles until the chocolate sets up a bit, otherwise it'll slide right off!
- Refrigerate for 15 minutes to help the chocolate set up. Break apart with your hands and serve.
Notes
- Don’t add the sprinkles until the chocolate sets up a bit, otherwise they’ll slide right off!
- When the popping sounds stop for about 10 seconds, remove from the heat and put the popcorn on large baking sheet lined with parchment paper
Nutrition
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
Original Post:
One of my personal goals is to make satisfying salty and sweet treats at any opportunity, and shove them in my mouth.
There it is, folks. That’s all you need to know about me.
I love salty and sweet combinations. This means peanuts and M&M’s or anything made with salted caramel. Hot popcorn with a side of milk chocolate raisins is mandatory at the movies.
You can use this as a nice little parting gift for house guests, as a party favor, or even served in a pretty bowl at your next cocktail party.
This is a fun and easy idea to have in your back pocket, that tastes delicious, is pretty to look at, and super easy to put together.
What follows isn’t really a recipe. It’s too easy to be called that. The results are delicious and really deliver on the salty sweet balance.
Start by buying a couple of bars of good quality white chocolate.
Pop the corn the old-fashioned way, on the stove, with a neutral oil like sunflower.
Melt the chocolate, and pour it gracefully over the fluffy hot kernels, tossing the warm chocolate around like dressing on a salad.
Your biggest decision now is sprinkles, or none.
Let the mixture cool, then start eating. Since it would be wrong to eat the whole tray yourself, bag some up for your friends, and keep some on hand for later.
This sounds like a great treat to (sneak into) the movies! How long will the popcorn keep? Although I don’t imagine it would outlast my will power…
Hey Maia! This popcorn will keep for at least a week, maybe more.