Salted Caramel & Dark Chocolate Popcorn

28 Mar

Salted Caramel & Dark Chocolate Popcorn

One of two things is likely to occur when you savor this Salted Caramel & Dark Chocolate Popcorn:

1)      You will stop going to the movies and start watching every movie at home with a big batch of this popcorn.


2)      You will start making this popcorn and sneaking it into movies theatres. Please do not blame me if you get caught. 

Why? Because salted caramel is the sacred trinity of sugar, salt and fat and when paired with decadent dark chocolate it elevates plain, ho-hum popcorn to a reigning star of movie night. So without further ado…I present to you this megastar popcorn.

Salted Caramel & Dark Chocolate Popcorn:
Recipe for Salted Caramel Sauce is from the Cooking Channel
Yield: 8 cups
Time: 20-25 minutes

8 cups of natural popcorn popped in the microwave or in a covered pot (See note)
Salted Caramel Sauce:
½ cup granulated sugar
1/8 cup of water
1/3 cup heavy cream
1¾ tablespoons unsalted butter, cut into 2-3 pieces
½ teaspoon sea salt, crushed or kosher salt
Dark Chocolate Drizzle:
¼ cup bittersweet  chips (Use semi-sweet if you do not have bittersweet ones)
1 tablespoon of heavy cream


  • You want to use the most natural popcorn you can find – preferably unsalted and without butter. This will give you a clean palate to build flavors on.
  • Make sure you have all the ingredients ready and measured out before you start preparing this recipe. The caramel sauce is very time sensitive.
  • You can easily double or triple this recipe and make more salted caramel sauce for other uses (think: ice-creams, milkshakes, brittle, brownies). The salted caramel sauce will keep in the refrigerator for up to 2 weeks. Reheat before serving.

1) Pre-heat the oven to 350 degrees F (180C).  Line a baking sheet with parchment paper
2) Make the Salted Caramel Sauce:

  • In a heavy-bottomed saucepan combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat to medium-high and bring to a boil, WITHOUT STIRRING. Boil until the syrup is a deep amber color, about 4-5 minutes. NOTE: Keep an eye on it at all times, as it is a matter of seconds that takes a perfect caramel to a burnt one.
  •  Turn-off the heat, and remove the saucepan from the stove-top. Carefully whisk in the heavy cream. The mixture will bubble, so be careful. Stir in the unsalted butter, and salt. Transfer to a small bowl and let it cool for 2 minutes. NOTE: Don’t let the sauce cool and thicken too much as it will be hard to coat the popcorn.

3) Drizzle this sauce over the popcorn and make sure its evenly coated.
4) Make the Dark Chocolate Drizzle:

  • Combine the chocolate chips with 1 tablespoon of heavy cream and melt the chocolate in a double boiler or a metal bowl set over a pan of simmering water, stirring frequently. Remove from the stove-top once fully melted.

5) Bake the popcorn in the oven (just before serving) for 5 minutes. This helps crisp up the popcorn.
6) Remove from the oven and drizzle as much chocolate as you want on the popcorn using a piping bag or a spoon. Let it sit for 2-3 minutes before serving.

8 Responses to “Salted Caramel & Dark Chocolate Popcorn”

  1. Man Fuel March 29, 2013 at 9:35 am #

    My girlfriend would lose her mind over this. Maybe I’ll surprise her with some!

    • neharmorarji April 16, 2013 at 4:08 pm #

      Please let me know what she thinks of it when she tastes it!

  2. Phil @foodfrankly March 29, 2013 at 10:59 am #

    That look superb! Great idea.

  3. Sophie33 March 31, 2013 at 7:18 am #

    What a great & tasty idea! 🙂 MMMMMMM!

  4. Mama's Gotta Bake April 1, 2013 at 3:00 pm #

    I will eat that entire bowl myself. No, really I will.

    • neharmorarji April 16, 2013 at 4:09 pm #

      And I thought I was the only one who does things like that! 🙂

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