• 3servings
  • 355calories

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Nutrition Info . . .

VitaminsB3, D, E
MineralsNatrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 16 cup(s) fresh-popped popcorn , unsalted

  2. 1/2 teaspoon(s) salt

  3. 8 ounce(s) dark baking chocolate , chopped

  4. 1 teaspoon(s) vegetable shortening

  5. 1 cup(s) sugar

  6. 1 cup(s) light corn syrup

  7. 1 cup(s) cream

  8. 1/4 pound(s) butter

  9. 2 teaspoon(s) butter

Instructions Jump to Ingredients ↑

  1. Coat an 11- by 17-inch baking pan with 2 teaspoons butter. Toss the popcorn and salt together and spread the popcorn in an even layer in baking pan. Set aside.

  2. Place the chocolate and vegetable shortening in a double boiler or a heat-proof dish set over a pot of simmering water and stir occasionally until melted. Set aside and keep warm.

  3. Combine the sugar, corn syrup, cream, and butter in a medium saucepan. Bring the mixture to a simmer and cook until the caramel reaches the firm-ball stage and reads 249 degrees F on a candy thermometer. Immediately remove from the heat and pour the caramel over the popcorn in fat ribbons.

  4. Let the caramel cool. Pour the chocolate in fat ribbons over the popcorn, taking care not to completely cover the caramel. Cool completely before slicing into 3 1/4-inch squares. Store, in an airtight container, for up to 3 days.


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