Chocolate Drizzled Caramel Corn


Let me tie your shoes, because I don’t want you falling for anyone else.

Is your name WiFi?  Cuz I’m feeling a conection.

I don’t have a library card, but do you mind if I check you out?


Ok, ok, I know, corny, right?  Long ago in land far away……well, really a decade ago in a city about 100 miles from where I currently live, I was hit on by some guys with some equally corny pick up lines.  Hard to believe, I know.  This 30-something mama of two who spends her Saturday nights doing Kid’s Dance Party on the Wii and writing a baking blog after her kids go to sleep used to spend her weekends out on the town, drinking, dancing and having a grand old time!

Even though I used to roll my eyes at those corny quotes, now I love all things corny, especially when it comes to my kids!  The things they say make me laugh, snort, and sometimes pee my pants (Hey, I birthed two kids, it happens…)!


Now I’m taking the corniness (Is that a word? Um, sure….) to a whole new level…….Chocolate Drizzled Caramel Corn, that is! 🙂  It’s great on it’s own, mixed with nuts and dried fruit or even as a topping for ice cream!

An after ballet snack....caramel corn with dried cherried!
An after ballet snack….caramel corn with dried cherried!

This recipe makes A LOT of caramel corn, so be prepared to share!!!  I often make it during the holidays when I know I’ll need to have some snacky items on hand for family and friends.  In fact, I just gave away some popcorn, along with a few Marbled Leaf Sugar Cookies in the first Pearls + Girls Giveaway! 😀




Chocolate Drizzled Caramel Corn


1 cup butter

2 cups packed brown sugar

1 teaspoon salt

1/2 cup light corn syrup

1 teaspoon baking soda

8 quarts of popped popcorn

1/3  cup semi-sweet or dark chocolate chips (increase to 1/2 cup if you want some serious drizzling)


Preheat oven to 225 degrees F.


Over medium heat, combine first 4 ingredients and boil for 5 minutes.


Remove from heat; stir in baking soda.

Pour over 8 quarts popped corn. I use my turkey roasting pan, lined with foil.  I also spray the foil and my spatula with non-stick cooking spray.


Stir to coat well. Bake for 1 hour, stirring every 15 minutes.  Allow to cool for 15 minutes.  In the meantime, melt your chocolate chips in the microwave in 30 second intervals, stirring in between so the chocolate doesn’t burn.  Drizzle over the popcorn using a spoon.  Allow chocolate to harden before storing in an airtight container.  Enjoy! 🙂




  1. Robin Kimbrell says

    This carmel corn is awsome! Sweet, but won’t pull your fillings out. I will try to make it this Christmas for sure! I just made the coco butter cream frosting from the cupcake post tonight, and it turned out great! Hopefully I can get to the apple pies by New Years! Thanks Katie