This is my Grandmother’s recipe. She would make chocolate covered popcorn as a special treat. You can make this quickly, and it isn’t too difficult to make. Who would have thought to have chocolate popcorn? This recipe is by Ethel Eynard. Jefferson City, Mo. 1968.
Try chocolate popcorn instead of caramel corn.
- 1 1/2 cups sugar
- 1/2 cup butter
- 3 tablespoons cocoa
- 2 tablespoons corn syrup
- 1 teaspoon vanilla
- 3 quarts popcorn popped
Combine all ingredients, except vanilla. Cook at a moderate boil. It is done when you can drop some in water and the water remains clear. Add vanilla to chocolate when done. Pour over popcorn and stir. Let stand for about 30 minutes.