Chocolate covered popcorn is an easy, salty-sweet snack made from freshly popped popcorn finished with rich, melted chocolate drizzles. Add nuts, candy, or coconut flakes for extra texture and flavor. Skip store-bought mixes and make this crowd-pleasing chocolate-drizzled popcorn in just a few simple steps.
Why Should You Make This Recipe
If you enjoy simple chocolate-covered treats, this chocolate popcorn is another quick favorite. It’s straightforward to prepare, highly customizable, and perfect for sharing or snacking at home.
- Quick and simple. Made with only a few pantry ingredients, this recipe takes about 10 minutes of hands-on time plus setting time.
- Versatile and kid-friendly. Use your favorite chocolate and mix-ins to create a snack suited to any occasion — from movie night to party favors.
Ingredients
These are the basic ingredients you’ll need to make chocolate-covered popcorn.
Gather popcorn kernels (or plain microwave popcorn), a neutral high-heat oil, chocolate (dark, milk, or white), and optional coconut oil for shine. Have any desired toppings ready, such as nuts, mini candies, or coconut flakes.
Substitutions
Here are easy swaps if you don’t have the exact ingredients on hand.
- Popcorn: Use stovetop kernels, plain microwave popcorn, or pre-popped bag popcorn—just make sure it’s unbuttered and plain or lightly salted.
- Oil: Any high-heat neutral oil works (avocado, vegetable, or canola).
- Chocolate: Dark, milk, or white chocolate all work. Mix types for contrast or stick to one variety.
- Coconut oil: Optional. A teaspoon added to melted chocolate gives a glossy finish but can be skipped.
Variations
For best results, add mix-ins while the chocolate is still wet so they stick. Ideas:
- Mini M&M’s or mini chocolate chips
- Chopped nuts like peanuts or pecans
- Coconut flakes
- Turtle-style: caramel popcorn topped with chocolate and pecans
- Fall-inspired: caramel popcorn with white chocolate and freeze-dried apples
How To Make
Two easy steps produce delicious chocolate-covered popcorn.
- Pop the popcorn. Line a baking sheet with parchment and set aside. In a large pot, heat 2 tablespoons (30 ml) oil over medium to medium-high heat. Add a few “test” kernels and cover. When they pop, add ½ cup popcorn kernels, cover, and gently shake the pan every 30 seconds until popping slows. Remove from heat and transfer the popcorn to the prepared sheet. Or pop plain microwave popcorn per package directions and transfer to the sheet.
- Melt the chocolate. Place dark, milk, or white chocolate (and 1–2 tsp coconut oil if using) in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until smooth and fully melted.
Drizzle and finish. Use a spoon or piping bag to drizzle melted chocolate over the popcorn. Sprinkle desired toppings while the chocolate is still wet, and finish with flaky salt if you like. Allow the chocolate to set at room temperature for about 30 minutes, or refrigerate to set faster.
How To Store
Store: Transfer cooled popcorn to an airtight container. Keep at room temperature for up to a few days, or refrigerate if you prefer a firmer texture.
M’s Expert Tips
- Use test kernels. A few kernels help confirm the oil is hot enough before adding the rest.
- Gently shake the pan. Moving the pot every 30 seconds helps kernels pop evenly and reduces sticking.
- Keep popcorn plain. Use unbuttered popcorn so the chocolate adheres properly.
- Stir chocolate frequently. Heat in short bursts and stir often to avoid burning and to melt evenly.
- Set on parchment. Place popcorn on parchment or wax paper to cool; refrigerate or freeze to speed setting if desired.
FAQs
All types work. Dark chocolate gives a less sweet, richer flavor; milk or white chocolate yields a sweeter popcorn treat.
Mini candies like M&M’s, mini peanut butter cups, chocolate chips, chopped nuts, or crushed cookies (like Oreos) are all great options.
More Salty Sweet Snack Recipes
- Chocolate Rice Krispies
- Maple Tahini Rice Krispie Treats
- 2-Ingredient Peanut Butter Fudge
If you make this Chocolate Covered Popcorn, please rate the recipe and leave a comment. Happy snacking! – M
Chocolate Covered Popcorn Recipe
Megan
Equipment
- 1 sheet parchment paper
- 1 baking sheet
- 1 large pot or deep pan with lid
- 2 microwave-safe bowls
Ingredients
- ½ cup (101 g) popcorn kernels
- 2 tablespoons (30 ml) oil
- 6 oz. dark or semisweet chocolate chips (plus ¼ teaspoon coconut oil, optional)
- 6 oz. white or milk chocolate chips
- 1 teaspoon flaky salt, optional
Instructions
- Line a sheet pan with parchment paper and set aside. In a large pot, heat 2 tablespoons (30 ml) oil over medium–medium-high heat. Add a few test kernels and cover. When they pop, proceed to the next step.
- Add ½ cup popcorn kernels, stir or shake to coat in oil, cover, and gently move the pan every 30 seconds until popping slows. Remove from heat and transfer popcorn to the prepared baking sheet.
- For microwave popcorn, pop according to package directions without adding butter or flavoring, then transfer to the baking sheet.
- Place chocolate (and coconut oil if using) in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until fully melted and smooth.
- Drizzle melted chocolate over the popcorn using a spoon or piping bag. Add toppings while the chocolate is wet and finish with flaky salt if desired. Let set at room temperature for about 30 minutes, or refrigerate to speed setting.