Get ready to experience a mind-blowing explosion of flavors that will make your taste buds dance with pure delight! This isn't just another snack – it's a gourmet journey that transforms ordinary popcorn into a decadent treat that's impossible to resist. Imagine crispy, golden popcorn drenched in rich, buttery caramel, then dramatically drizzled with luxurious dark chocolate and finished with a tantalizing sprinkle of sea salt. Whether you're looking for a show-stopping party treat or a sinful personal indulgence, this Dark Chocolate Salted Caramel Corn will have you coming back for handful after irresistible handful!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup popcorn kernels
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/4 cup light corn syrup
- 1/2 teaspoon sea salt
- 1 cup dark chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
- Using an air popper or large pot, pop the popcorn kernels until you have approximately 12-14 cups of fresh popped corn. Transfer popped corn to a very large mixing bowl, ensuring there are no unpopped kernels.
- In a heavy-bottomed saucepan, combine granulated sugar, unsalted butter, light corn syrup, and sea salt. Heat over medium-high heat, stirring constantly until the mixture begins to bubble and turn a deep golden amber color, approximately 8-10 minutes.
- Remove caramel from heat and quickly stir in vanilla extract. Immediately pour the hot caramel over the popped corn, using a spatula to gently fold and coat the popcorn evenly.
- Spread the caramel-coated popcorn onto the prepared baking sheet in a single layer. Allow to cool for 10-15 minutes until the caramel hardens slightly.
- Melt dark chocolate chips using a double boiler or microwave in 30-second intervals, stirring between each interval until smooth and fully melted.
- Drizzle the melted dark chocolate over the cooled caramel popcorn, creating a decorative pattern. Sprinkle additional sea salt over the chocolate if desired.
- Place the baking sheet in the refrigerator for 10-15 minutes to allow the chocolate to set completely.
- Break the caramel corn into clusters and serve. Store in an airtight container at room temperature for up to 5 days.
Tips
- Use fresh, high-quality popcorn kernels for the best texture and flavor.
- Watch the caramel carefully while cooking – it can quickly go from perfect to burnt.
- Use a candy thermometer if you want precision when making the caramel.
- Ensure your popcorn is completely cool before adding chocolate to prevent melting.
- For extra flavor, try using different types of dark chocolate or adding a pinch of espresso powder to the caramel.
- Work quickly when coating the popcorn with caramel to ensure even distribution.
- Use parchment paper or a silicone mat to prevent sticking and make cleanup easier.
- Store in an airtight container to maintain crispness and prevent moisture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 3g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 30mg
