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Chocolate Popcorn

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This chocolate popcorn is SO good! A chocolate mixture of milk or dark chocolate, coconut oil honey and maples syrup baked onto the popcorn!
Course Appetizers & Snacks
Cuisine American
Keyword chocolate, honey, maple syrup, peanuts, popcorn
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 10 cups
Calories 312
Author Laurie McNamara


  • 2/3 cup popcorn kernels
  • 3 tablespoons coconut oil divided
  • 1-1/2 cups chocolate chips milk, semi-sweet or dark chocolate
  • 1 cup unsalted peanuts
  • 1/3 cup honey
  • 1/3 cup real maple syrup
  • 1/4 teaspoon pure vanilla extract
  • kosher salt to taste


  • Preheat oven to 300° and grease a large rimmed baking sheet.
  • Heat one tablespoon of coconut oil in a large pot over medium-high/high heat. Once oil is hot, add a single kernel. Place lid on pot and wait for it to pop. Once the kernel has popped, sprinkle in the remaining popcorn to form a single layer on the bottom of the pan. Shaking often as the kernels pop over the burner until the popping subsides and you no longer here kernels rattling when you shake it. Be careful not to burn the popcorn! Place the popcorn onto the rimmed baking sheet and stir in the peanuts, set aside.
  • In a heavy-bottom saucepan; add in the chocolate, honey, maple syrup and coconut oil. Over medium heat, stir often until melted and smooth. Add in the vanilla, stir and pour over popcorn/peanut mixture. Toss well to coat.
  • Place in your preheated oven and bake for 10 minutes. Remove, toss and bake for an additional 10 minutes. Remove and toss one last time before baking for a final 10 minutes. Remove and let cool on pan. Stir to keep from sticking, season with kosher salt and serve slightly warm.
  • Store in an airtight container for 1-2 weeks.


To keep this gluten free and dairy free, use dark chocolate and coconut oil.


Serving: 1g | Calories: 312kcal | Carbohydrates: 37g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Sodium: 68mg | Fiber: 3g | Sugar: 31g