Chocolate Peppermint Caramel Corn

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  • 8 cups popped popcorn
  • 1 cup light brown sugar
  • 1/2 cup light corn syrup
  • 1/2 cup butter (1 stick)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • white chocolate for garnish
  • dark chocolate for garnish
  • peppermint, crushed


  1. Preheat oven to 250 degrees F
  2. Place popped popcorn into a shallow pyrex dish coated with cooking spray and place in oven while making the caramel
  3. mix brown sugar, corn syrup, butter and salt in 2 quart sauce pan
  4. boil for 5 minutes without stirring
  5. remove from heat and add baking soda and vanilla extract; mix well
  6. pour syrup over warmed popcorn and stir coating evenly (stray spatula to avoid sticking)
  7. bake for 45 minutes, stirring occasionally to avoid burning
  8. remove from pyrex and spread onto foil lined baking sheet coated with cooking spray
  9. cool completely before drizzling with white and dark chocolate and sprinkling with crushed peppermint
  10. allow chocolate to dry before breaking into pieces
  11. store in airtight container until ready to serve!