Marielle's Chocolate Popcorn

recipe photo


  • 12 cups freshly popped, lightly salted popcorn
  • 1 cup sugar
  • 2 tablespoons butter
  • 2⁄3 cup light or dark corn syrup
  • 1 cup good quality semisweet chocolate chips
  • 1 teaspoon Madagascar vanilla extract


  • Preheat oven to 250 degrees F. Place popped corn in large open roasting pan; set aside.
  • In 2 quart saucepan over medium heat, heat sugar, corn syrup and butter to boiling, stirring constantly. Remove saucepan from heat; stir in chocolate pieces and vanilla extract until chocolate is melted. Pour hot chocolate mixture over popped corn, stirring to coat well.
  • Bake popped corn 1 hour, stirring occasionally. Spoon chocolate covered popcorn into another large non-stick roasting pan or onto waxed paper to cool, stirring occasionally to separate.