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Appetizers

Chocolate Popcorn

Who's cooking?

A cocoa syrup boiled to the soft-ball stage, 235 degrees, and poured straight over popped corn.

Not this recipe — add a photo of yours.Photo: Gustaf Lindqvist (CC0, via Wikimedia Commons)

Source
Barb Jobes

History of this recipe

Nobody's written this one down yet.

Ingredients

  • 3 to 4 quarts popped popcorn
  • 1 ¼ cups sugar
  • ¼ cup cocoa
  • ½ cup water
  • 2 tablespoons butter
  • ½ teaspoon vanilla

Directions

  1. Mix the sugar, cocoa, water and butter in a saucepan.
  2. Boil until it’s sticky on the spoon (cook to 235 degrees).
  3. Take off the heat and stir in the vanilla.
  4. Pour over popcorn and stir to coat.

Notes

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