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Zebra Popcorn Recipe
Buttery homemade caramel corn drizzled with milk chocolate and white chocolate.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
15
minutes
minutes
Total Time
1
hour
hour
25
minutes
minutes
Servings
10
servings
Calories
428
kcal
Author
Kate @ I Heart Eating
Ingredients
10
cups
popped plain popcorn
1 ½
cups
brown sugar
packed
3/4
cup
light corn syrup
3/4
cup
butter
1
1/2
teaspoon
kosher salt
2
1/2
teaspoon
baking soda
1
teaspoon
vanilla extract
2
ounces
white chocolate almond bark
melted
2
ounces
chocolate almond bark
melted
Instructions
Grease a large rimmed baking sheet or pan with cooking spray or line with a silicone baking mat.
Preheat oven to 225F.
Put popcorn on baking sheet, and place in the oven while you make the caramel.
Add brown sugar, corn syrup, butter, and salt to a large, heavy saucepan.
Bring the mixture to a boil, stirring constantly.
Let it boil 5 minutes without stirring.
Remove from heat.
Add baking soda and vanilla, and stir in to combine.
Remove popcorn from oven, and pour caramel over warm popcorn, tossing to coat. The popcorn may not be completely coated, and that's ok.
Bake for 60 minutes, stirring every 15 minutes.
Remove from oven and let cool in a single layer on the baking sheet.
Break apart before drizzling with chocolate.
Once the popcorn has cooled and been broken apart, drizzle with chocolate.
Drizzle melted white chocolate over the top.
Let the chocolate set up before serving.
Notes
Use salted butter for more of a salted caramel flavor or use unsalted butter for a more traditional caramel corn.
Or 1/4 teaspoon table salt.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
428
kcal
|
Carbohydrates:
69
g
|
Protein:
2
g
|
Fat:
18
g
|
Saturated Fat:
12
g
|
Cholesterol:
37
mg
|
Sodium:
322
mg
|
Potassium:
84
mg
|
Fiber:
2
g
|
Sugar:
60
g
|
Vitamin A:
447
IU
|
Calcium:
35
mg
|
Iron:
1
mg