Chocolate Caramel Popcorn Balls

/ Chocolate Resources / Chocolate Recipes / Chocolate Caramel Popcorn Balls

These easy- to-make, crunchy, salty-sweet treats on sticks will put big smiles on the faces of both grownups and kids at your Halloween party.

By Taza Chocolate

Chocolate Caramel Popcorn Balls

Both young and old will love this crunchy, salty-sweet treat.

Yield: 15 popcorn balls

Ingredients

2 tbsps. (30ml) vegetable oil
1/2 cup (115g) popcorn kernels
pinch of salt
1/2 cup (115g) granulated sugar
1/2 cup (115g) brown sugar
1/2 cup (120ml) honey
1 stick (4 oz./115g) butter
1/2 tsp. (7ml) baking soda
1/4 cup (57g) Taza Roasted Cacao Nibs (optional)
5 oz. (140g) Taza Dominican 70% Dark Stone Ground Chocolate (or other fine-quality dark chocolate), chopped
Wood skewers or popsicle sticks
Sprinkles, to garnish

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Recipe Instructions

Grease a large mixing bowl with oil or cooking spray. In a large lidded pot with the lid on, heat vegetable oil, popcorn, and pinch of salt over high heat with while continuously shaking the pot and listening for popping. Remove from heat when popping is less frequent than every 3 seconds and pour into greased bowl.

In a saucepan combine sugar, brown sugar, honey, and butter over medium heat and cook, stirring constantly, until temperature reaches 300°F measured on a candy thermometer.

Remove from heat and carefully add baking soda (be careful, the sugar will bubble and expand!), then pour over popcorn carefully using a spatula to toss and coat the popcorn. Add cacao nibs if using.

When popcorn is cool enough to handle, but still warm, wet hands and form the popcorn into balls, sticking each one with skewers or popsicle sticks.

Place chocolate in a heat proof bowl, then place on top of a bowl of simmering water until chocolate is warm and melted then drizzle over popcorn balls. Top with sprinkles if desired. Allow to cool before serving.

Recipe by Taza Chocolate. Photo by Taza Chocolate. All rights reserved.

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Photography by Jessica Washburn, Bliss Chocolatier and Ecole Chocolat

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