This caramel popcorn is a great snack, drizzle it in chocolate and white chocolate for an extra yummy treat.
If you haven’t learned already, one of my favorite snacks is caramel popcorn. This zebra caramel corn is a little bit sweeter than what you might get from the store (especially cause its drizzled in chocolate!) because it has sweetened condensed milk in the caramel, but its baked up in the oven to give it that same great crunchy texture.
I got the idea for this popcorn from Popcornopolis’s Zebra Popcorn, which is drizzled with white chocolate and chocolate and I knew I could easily repeat the same thing at home for a taste I loved even more. This popcorn is a great snack for a game night or movie night in (which we’re doing a lot of with the cold weather these days!) and it makes a huge bowlful so its perfect for sharing too.
Zebra Caramel Popcorn
Ingredients
- 1/2 cup unpopped popcorn kernels
- 1 1/4 cup brown sugar
- 1/2 cup sweetened condensed milk
- 1/2 cup light corn syrup
- 1/2 cup butter (1 stick)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup white chocolate chips
- 1/2 cup milk chocolate chips
- 2 tsp coconut oil (divided)
Instructions
- Preheat your oven to 200 degrees.
- Pop your popcorn kernels using an air popper or microwave.
- In a large microwavable bowl, put your brown sugar, condensed milk, corn syrup, butter and salt.
- Microwave for 3 sets of 2 minutes, stirring in between each.
- Add your baking soda and stir in.
- Pour your caramel over your popped popcorn in a large bowl and mix it all together.
- Pour your caramel popcorn onto two baking sheets lined with parchment paper and spread evenly.
- Place in your preheated oven and bake for 1 hour, stirring every 15 minutes.
- Remove from oven and allow to cool.
- Place your white chocolate chips with 1 tsp coconut oil in a small microwavable bowl and your milk chocolate with 1 tsp coconut oil in another.
- Using a spoon (or put each chocolate in a small ziplock and snip the corner with scissors) drizzle the chocolate over the top of all your popcorn in a striped fashion. Allow to harden.
- Break into pieces and store in ziplock bags for up to 1 week.
Enjoy your delicious caramel chocolate treat for a tasty snack or dessert!
You might like these other popcorn varieties too:
Ginger Bacon says
I tried the Popcornopolis version I got from a friend and LOVED it but when I went to buy some myself I was crushed to see a price tag of $20.59 for a 24oz. bag…seriously? It better do the dishes too for that much! So I begged google to please help me and it showed me this recipe that looks identical, yay Google! I’m now excitedly off to go try and recreate this tasty masterpiece, then I’ll try the Butterfinger one too!! It’s going to be a great day to be a tastebud!!
Karen L says
I mixed the popcorn and caramel but it was sticky and clumped the popcorn together. I baked it and was still clumped up, even after cooling. What did I do wrong? It’s still sticky.
Aimee says
The caramel is a bit more sticky than some others, but baking it should have helped solidify it a little more. You could try baking it longer to see if it reaches your desired texture. I spread it out pretty thinly on my pan to help with that too
Heather says
Made this at home today for a Christmas present – here are a couple of notes:
1) I used two movie theater butter microwave popcorn bags. Kettle corn or plain would be best.
2) I switched to a punch bowl for stirring the caramel and popcorn; even my large Pyrex bowl was too small for easy stirring without popcorn falling over the side.
3) The recipe is missing how long to microwave the chocolate chips for; I did three sets of 30 seconds with stirring in between.
4) I goofed up my light corn syrup substitution – it was supposed to be 5/8 cup sugar dissolved in 1/8 cup water, but I ended up doing 1/8 cup water with 1/8 cup sugar dissolved in.
5) The caramel in my popcorn started to get crumbly after three 15-minute segments in the oven (probably because of my messed-up corn syrup substitution), so I took it out early.
JACKELINE SMITH says
Hi there! Could I make this recipe without the corn syrup? How would it affect the result? I tried the recipe with and found it was too chewy for my liking. The flavor was wonderful.
Thanks!
Aimee says
Ive never tried it without corn syrup, but there are other recipes without so it seems like it would work. Let me know if you try it!
Sue Bibee says
I just made this recipe, I doubled it for Super Bowl Sunday. I accidently reached for dark brown sugar, but was happily surprised at the flavor it gave the caramel. used 3 chocolates milk, dark & white. It turned out great. Thank you for a fun treat to bring to the party
Aimee says
So glad you liked it! Hope everyone at your party did too!
Amber says
Can you substitute the coconut oil for a different oil?
Aimee Berrett says
The coconut oil just helps the chocolate to be a little smoother when melted and to harden a little faster. I would just leave it out instead of subbing it!
Denise Sesson says
You can substitute the coconut oil with vegetable oil, Crisco shortening, and Wilton’s have a product to thin chocolate and or candy melts or barks.
Aubrey says
Shortening would work the same way.
Jessica @ A Kitchen Addiction says
Love caramel corn! The drizzle of chocolates makes it irresistible!
Aimee Berrett says
Right?! Isn’t everything better with chocolate?
Shelby @ Go Eat and Repeat says
This would be a great super bowl snack
Aimee Berrett says
Yes it would. Hoping to make another batch!
Camila says
This looks amazing… My girl would die for this!!!
XOXO
Lydia @ Suitcase Foodist says
Looks amazing. I am now craving popcorn at 8:07 am…. A first for me.
Jen @ Baked by an Introvert says
White and milk chocolate are winners in my book. I’d gobble this up with a quickness!
lifewithmylittles says
Yum, yum, yum! I could eat this all day!
triedandtasty says
Wow this looks crazy good. Not just good..CRAZY good!
Kara says
Anything with sweetened condensed milk gets my vote. This popcorn looks amazing!