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.
Chocolate Popcorn
Try chocolate popcorn instead of caramel corn.
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Servings: 12
Calories: 1094kcal
Ingredients
- 1 1/2 cups sugar
- 1/2 cup butter
- 3 tablespoons cocoa
- 2 tablespoons corn syrup
- 1 teaspoon vanilla
- 3 quarts popcorn popped
Instructions
- 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.
Nutrition
Calories: 1094kcal | Carbohydrates: 212g | Protein: 30g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 89mg | Potassium: 797mg | Fiber: 34g | Sugar: 29g | Vitamin A: 700IU | Calcium: 20mg | Iron: 7.7mg
Don Holland
How much popped corn does this cover???
Stephanie Manley @CopyKat.com
I mean the dry powder cocoa, the kind you would bake a cake. Does this help?
Diane Ranshaw
I am confused about the ingredient 3 tablespoon cocoa (instant)
Are you referring to the unsweetened cocoa powder or are you referring to the sweetened instant hot cocoa powered used for hot chocolate?