I’ve been making chocolate popcorn for a lot of years. I usually make it at Christmastime and give it as gifts but it gets made here and there through the year for special occasions, too.
It’s delicious and it’s easy to make!
We’re getting ready for the baby shower for our first granddaughter, Aniston. The theme is light pink and leopard so I’ve been making pink and brown goodies to serve.
Today, I made pink popcorn that Nikki found on Pinterest.
It’s not light pink by any stretch of the imagination. I used fruit punch flavored Kool-Aid because I thought that Pink Lemonade (my only other pink choice) might be an odd flavor for popcorn.
I just finished up the chocolate popcorn that I will serve with the pink popcorn. I’m planning to serve them together in a big glass canister unless I come up with a better serving idea.
Here’s the recipe for you:
12 cups popped popcorn
1/4 cup butter or margarine
2 cups (11-1/2 oz bag) semi-sweet chocolate
1 cup corn syrup
Place popcorn in a large roasting pan. In a separate large heavy saucepan, combine chocolate chips, corn syrup and butter. Cook over medium heat until mixture boils, stirring constantly. Pour over popcorn, toss well to coat.
Bake in a preheated 300 degree oven for 45 minutes stirring frequently.
Cool completely. Store in an airtight container for up to two weeks.
That’s it! I hope you enjoy it.