Zebra Popcorn

Take your snacking experience up several levels with this Zebra Popcorn! Irresistibly sweet, salty, and crunchy, this treat features caramel-coated popcorn drizzled with dark and white chocolate. Perfect for movie night, road trips, game day get-togethers, or holiday gifts!

Prep Time15

Cook Time40

Cool2

Total Time2 55

Course: Snack

Cuisine: American

Keyword: Caramel Corn Recipe, Caramel Popcorn recipe, zebra popcorn

Servings: cups

Ingredients

14 cups popped popcorn
3/4 cup butter
1 & 1/2 cups light brown sugar
1/3 cup light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
2 teaspoons coconut oil , divided

Instructions

We make the best stovetop popcorn for this recipe, but you can use microwave or pre-popped bagged popcorn, if preferred. Just make sure it's plain. Remove any unpopped kernels and place in a large mixing bowl.
Preheat the oven to 225 degrees F. Line 2 large baking sheets with parchment paper.
In a medium pot, melt together the butter, brown sugar, and corn syrup. Bring to a low boil, stirring continuously with a silicon spatula. Continue to gently bubble and stir for 5 minutes. Remove from heat and stir in the baking soda and vanilla (the mixture will foam.)
Working fast before the caramel hardens, pour over the bowl of popcorn. Toss to evenly coat.
Spread caramel corn onto the prepared baking sheets; place in the oven and bake for 35 to 45 minutes, rotating pans and stirring each pan with a spatula (coated with cooking spray) every 15 minutes.
Allow caramel popcorn to cool completely.
Pour the dark chocolate chips into a microwave-safe bowl with 1 teaspoon coconut oil, heat for 45 seconds, and stir well. If necessary, continue heating the chocolate in 10-second intervals until completely melted. Gently drizzle the dark chocolate all over the caramel popcorn. Repeat this process with the white chocolate chips and remaining teaspoon coconut oil and drizzle over the caramel popcorn.
Allow to set in a cool room for about 60 minutes.
Break up the popcorn and serve it in a large bowl, individual bowls, or wrap in cellophane bag with a ribbon and give as party favors or gifts!

Notes

Have your popped popcorn and utensils ready to go. Once the caramel sauce comes off the heat it hardens fairly fast.

Stir the caramel mixture carefully. When preparing the caramel, stir the mixture gently and consistently to avoid burning or sticking to the bottom of the saucepan. Maintaining medium heat and letting it come to a low boil before timing the 5 minutes is crucial.

Allow ample cooling time. The caramel popcorn should be completely cool before drizzling with chocolate, so the caramel can set and the chocolate won't simply melt on warm popcorn.

Monitor cooking time and color. While baking the caramel-coated popcorn, keep a close eye on it and stir well every 15 minutes. This helps ensure even baking and prevents spots from becoming overly dark or burnt. Aim for a deep caramel color, which adds to the flavor and texture of the popcorn.

Nutrition