Chocolate Caramel Popcorn

Chocolate Caramel Popcorn inspired by Seattle Cinerama , Allrecipes , What’s Cooking America 

Chocolate Caramel Popcorn

Makes 8 cups

2 tablespoons vegetable oil

1/2 cup popcorn kernels

1/4c water

3 tablespoons unsalted butter

3/4c brown sugar

1/4c brown rice syrup (helps prevent crystallization; alternatively increase sugar by 1/4c)

2 tsp molasses

1 tsp vanilla extract

1 tsp kosher salt

2 tablespoons cocoa powder, sifted

1/2 tsp baking soda

*special equipment: candy thermometer 

Preheat oven to 300°F. Line 2 baking sheets with parchment paper or Silpat. 

Prepare the popcorn.  Heat oil in a large heavy bottom pot over medium heat, add 3 test kernels to pot, close lid. When popping starts, add the rest of the unpopped kernels to pot, cover and shake periodically until popping stops.  Transfer to bowl and set aside.

Prepare chocolate caramel.  In a heavy bottom medium saucepan, combine water, butter, brown sugar, brown rice syrup, molasses, vanilla, and salt over medium high heat. With heatproof spatula stir until smooth, boil 5 to 10 minutes (235F degrees on candy thermometer) until bubbling and frothy.  Remove from heat, add cocoa powder stir, then carefully (!) whisk in baking soda.  Mixture will foam up.

Pour hot caramel over bowl of popcorn, stir to coat, dump onto the parchment lined baking sheets.  Bake for 30 minutes stirring halfway through.  You’ll know it’s done when the sauce has hardened into a crisp shell around popcorn.

Remove from oven and let cool. Break into small clumps and store in airtight container.