I must admit, I love popcorn in any form. I especially love popcorn when it’s covered in caramel and drenched in chocolate. The addition of peanut butter and pretzels takes this recipe from amazing to ridiculously amazing. I hope you enjoy this salty sweet snack as much as I do!
The beauty of this recipe is that it’s simple and easy to make. Plus, this is a really fun treat to make as a gift for someone special. Just tie it up in a cellophane bag with some pretty ribbon.
I love when the popcorn comes out of the oven, all warm and coated in crisp sugary goodness. It will make your entire house smell like a candy factory, which is a wonderful thing in my book.
This is the fun part. You get to drizzle chocolate all over the popcorn (I found that a flicking motion worked best). Just be forewarned, the chocolate can get everywhere… Yes, I had a chocolate covered kitchen by the end of this endeavor, but it was so worth it!
Now dig in and enjoy!
- 7-8 cups popped popcorn (1/4 cup kernels yields this amount)
- 1 cup pretzels, broken into smaller pieces
- ¾ cup brown sugar
- 3 Tablespoons butter, extra for greasing pan
- 3 Tablespoons coconut oil (may be replaced with equal amount of butter)
- 3 Tablespoons corn syrup
- ½ teaspoon salt
- 2 Tablespoons peanut butter
- ¼ teaspoon baking soda
- ¼ cup semi-sweet chocolate chips
- Preheat the oven to 250 degrees Fahrenheit. Grease a 9x13 baking pan. Add the popcorn and pretzels to the pan.
- In a medium saucepan over medium heat, stir together the brown sugar, butter, coconut oil, corn syrup, and salt. Continue stirring until the mixture reaches a boil. Allow the caramel to boil, without stirring, for 3 minutes. Stir in the peanut butter. Boil for another minute. Remove from the stove, and thoroughly mix in the baking soda (the caramel will nearly double in volume). Quickly pour the caramel over the popcorn and pretzels. Stir with a nonstick spatula, coating as much of the popcorn as possible.
- Bake the popcorn, pretzels, and caramel for 1 hour, stirring every 15 minutes.
- When the caramel corn is done baking, spread the caramel corn over a baking sheet or wire rack lined with wax paper.
- Melt the chocolate. (I microwave the chocolate for 20 second intervals, stirring thoroughly after every interval.) Using a fork or a small spoon, drizzle the chocolate over the caramel corn. Allow the chocolate to set before storing in zip-top bags or airtight containers at room temperature. The caramel corn will stay crunchy for a few days, but I guarantee it won’t last that long!