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Recipe

Chocolate Caramel Popcorn Balls

These crunchy, salty-sweet treats on sticks will put big smiles on the faces of both grownups and kids. They’re easy to make and great for a party, or any time you want to feel like a kid again.

Chocolate Caramel Popcorn Balls

Makes 15 popcorn balls

Ingredients:

2 tablespoons vegetable oil
1/2 cup popcorn kernels
pinch of salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup honey
1 stick butter
1/2 teaspoon baking soda
1/4 cup Taza Roasted Cacao Nibs (optional)
2 bars Taza Dominican 70% Dark Stone Ground Chocolate, chopped
Wood skewers or popsicle sticks
Sprinkles, to garnish

To Prepare:

1. Grease a large mixing bowl with oil or kitchen 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.

2. In a saucepan combine sugar, brown sugar, honey, and butter over medium heat and cook, stirring constantly, until temperature reaches 300 degrees 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.

3. 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.

4. 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.

Fair for all

WE BELIEVE BOTH FARMER AND CHOCOLATE MAKER SHOULD SHARE THE REWARD OF MAKING A GREAT PRODUCT

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