Easy Caramel Chocolate Popcorn
This Caramel Chocolate Popcorn is always a huge hit at parties, movie nights, and holiday gatherings! Buttery caramel popcorn drizzled with chocolate and topped with chewy Rolos makes the perfect game night snack or homemade gift.
Caramel Chocolate Popcorn With Rolos
This homemade caramel popcorn is the perfect mix of crunchy and chewy. Light, crisp popcorn is coated in buttery caramel, drizzled with melted chocolate, and finished with chewy Rolo candies. It’s everything you want in a snack: sweet, salty, crunchy, and gooey all in one bite.
It’s also the ultimate movie night treat, especially on a cold winter evening. If you love Rolos (and really, who doesn’t?), this recipe is for you.
Chocolate Drizzle Caramel Popcorn
The process is simple:
Make a quick homemade caramel sauce by boiling butter, brown sugar, and syrup.
Coat your popcorn in the warm caramel and bake until perfectly crunchy.
Finish it off with a drizzle of melted chocolate and a generous handful of Rolos.
Yes, it takes about an hour from start to finish, but trust me, it’s worth every minute. You can even make it ahead of time and store it in an airtight container. Hosting friends? Make a big batch and set it out in bowls for a crowd-pleasing party snack.
Want to share the love? They make a great gift. Fill a Kilner jar with caramel popcorn, tie it with a ribbon, and you’ve got a thoughtful homemade gift. Just be warned: it’s so addictive you may need to make extra because it tends to disappear fast!
Ingredients
6 to 8 cups air-popped popcorn
1 cup butter
1 ¼ cups brown sugar
¾ cup dark corn syrup (Karo)
½ tsp salt
2 tsp vanilla extract
1 tsp baking soda
½ cup milk or dark chocolate chips, melted
1 cup Rolos, unwrapped and halved
Extras you’ll need:
Parchment paper for baking trays
Non-stick cooking spray
Candy thermometer (optional, but helpful)
This recipe calls for air-popped popcorn, but in a pinch, you can use a bag of plain, ready-made popcorn.
Instructions
1. Preheat oven to 225°F (110°C). Line 2 large baking trays with parchment paper and spray with non-stick cooking spray.
2. Divide popcorn evenly between trays. You want a single layer of popcorn so the caramel can coat it evenly.
3. In a large saucepan, melt the butter over medium heat, stirring so it doesn’t brown. Add brown sugar, syrup, and salt.
I recommend using a silicone spatula to stir your caramel as it’s heat-resistant and is easier to clean than a wooden spoon.
4. Bring the mixture to a boil, then reduce the heat and let it bubble for about 3 minutes, or until it reaches 238°F (soft ball stage) on a candy thermometer.
5. Remove from heat and whisk in vanilla and baking soda. The caramel will foam up, don't panic, that’s normal!
6. Immediately pour the caramel mixture over the popcorn and gently toss to coat.
7. Bake for 40 minutes, stirring halfway through.
8. Remove from the oven. Lift the popcorn away using the parchment paper and let it cool completely.
9. Drizzle the melted chocolate on top of the popcorn mixture and sprinkle over the Rolos.
10. Let the chocolate set before breaking up and serving or packaging as gifts.
Storage: Caramel popcorn will stay fresh for up to 2 weeks if in an airtight container or ziploc bag at room temperature. Just make sure it’s completely cool before storing to avoid condensation (and soggy popcorn).
If you loved this Chocolate Caramel Popcorn, you’ll also want to try my Easy Caramel Apple Grapes and Chocolate Chip S’mores Cookies!
📌 Save this recipe card or pin it for later - and let me know in the comments if you try them! I’d love to see how yours turn out!
