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Striped Chocolate Popcorn

For a bake sale last year, I wanted to try something different. I’d seen chocolate popcorn in a candy shop and thought I’d try making it. This recipe was a great success. —Mary Schmittinger, Colgate, Wisconsin
  • Total Time
    Prep: 15 min. + standing
  • Makes
    17 cups

Ingredients

  • 12 cups popped popcorn
  • 2 cups miniature pretzels
  • 1 cup pecan halves, toasted
  • 1/4 cup butter, melted
  • 4 ounces white candy coating, coarsely chopped
  • 2 ounces milk chocolate candy coating, coarsely chopped

Directions

  • In a large bowl, combine the popcorn, pretzels and pecans. Drizzle with butter and toss; set aside.
  • In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Drizzle over popcorn mixture; toss to coat. Spread on foil-lined baking sheets.
  • In a microwave, melt milk chocolate coating; stir until smooth. Drizzle over popcorn mixture. Let stand in a cool place until chocolate is set. Store in an airtight container.
Editor's Note
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts
1 cup: 177 calories, 12g fat (5g saturated fat), 7mg cholesterol, 170mg sodium, 16g carbohydrate (7g sugars, 2g fiber), 2g protein.
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