• Ingredients
  • 5 quarts popped popcorn
  • 1 1/3 cups brown sugar
  • 1 1/2 cups butter, divided
  • 2 1/2 cups light corn syrup, divided
  • 1 teaspoon vanilla extract
  • 4 cups milk chocolate chips


  • Preheat oven to 250 degrees (120 degrees C). Coat a large roasting pan with cooking spray. Place the popcorn in the roasting pan and keep warm in the oven.
  • In a heavy saucepan over medium heat, combine brown sugar, 1 cup butter and 1/2 cup corn syrup. Heat, without stirring, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat and stir in vanilla. Pour syrup over popcorn and stir to coat. Return popcorn to oven.
  • In the same saucepan, combine chocolate chips with remaining 1/2 cup butter and 2 cups corn syrup. Cook, stirring, over medium heat, until chocolate is melted. Remove from heat and quickly pour over popcorn, stirring to coat.
  • Return popcorn to oven for 30 to 40 minutes, stirring occasionally. Remove and pour out onto waxed paper lined sheets to cool completely.

Nutritional Information

Amount Per Serving  Calories: 269 | Total Fat: 14.9g | Cholesterol: 24mg Powered by ESHA Nutrient Database Nutritional Information Chocolate Caramel Corn Servings Per Recipe: 40 Amount Per Serving Calories: 269

  • Total Fat: 14.9g
  • Cholesterol: 24mg
  • Sodium: 150mg
  • Total Carbs: 35.5g
  •     Dietary Fiber: 0.4g
  • Protein: 1.6g