We're in love with this beautiful pairing of caramel and chocolate, in a crunchy decadent popcorn snack.
Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • 10 cupsServings

Ingredients

  • 2 cups sugar
  • 1 cup water
  • 1/2 teaspoon salt
  • 10 cups popped popcorn
  • 14 ounces good-quality dark chocolate, coarsely chopped and melted
  • 1/2 teaspoon coarse salt

Preparation

Spread popcorn evenly on parchment-lined baking sheet. Set aside.

For caramel sauce. Making caramel sauce with sugar and water can be tricky. Make sure to use a large heavy-bottom skillet. Heat the skillet over medium heat; add sugar and water and stir just to dissolve sugar. Then leave it be and watch the sugar turn golden brown, about 10 minutes or less. Do not stir; stirring the sugar causes recrystallization and clumps to form. You can swirl the skillet to ensure even browning. Remove from heat; pour evenly over popcorn. Sprinkle with coarse salt. Let cool completely.

Drizzle melted chocolate over popcorn and let cool until hardened. Store in airtight container at room temperature for 2 weeks.