Chocolate Turtle Popcorn – Delicious salty-sweet caramel corn drizzled with dark chocolate and sprinkled with pecans. Makes a perfect gift, or a perfect snack!
This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!
I know the holidays are over, but let’s rewind just for one second. This is a snack I made right before Christmas but completely forgot to post. Darn you holidays for making my brain a jumbled mess. This is such a classic Christmas snack and I kind of can’t believe I haven’t made it before.
The tin of fancy popcorn is totally something I used to eat as a kid, although I picked through and only ate the cheddar popcorn and the chocolate-drizzled stuff, and left that colorful pink and blue popcorn in the trash where it belongs. What even is that? Does anyone like that one? And do they still make that or is it all from 1985 like it looks?
This recipe is so delicious, and it makes a whole sheet pan full so you can give some away as gifts (or eat it all, no judgments here). First, you’re going to make a caramel sauce and toss it over home-popped popcorn, then stick it in the oven for a bit so it gets nice and crispy. When it’s almost done, you’re going to sprinkle it with chopped pecans and mix it together really well. And once it’s completely cool, you’re going to drizzle it with melted dark chocolate. Yummm.
My mom and I also used to eat something called “Chicago-Style Popcorn”, which is kettle corn mixed with cheddar popcorn and yes it sounds weird but it is so weirdly delicious. Maybe that’ll be the next snack I vegan-ize.
- 2 Tbsp. vegetable oil
- ½ cup popcorn kernels
- 5 Tbsp. vegan butter, divided
- 2 Tbsp. water
- ½ cup brown sugar
- 2 Tbsp. pecan pieces
- ¼ cup dark chocolate, melted
- Heat the vegetable oil in a large saucepot. Add one popcorn kernel to the hot oil and let heat, covered, until the kernel pops. Once it pops, add the remaining kernels and let heat, covered, until they are almost all popped. Make sure to shake the saucepot occasionally.
- Once there's a few seconds between pops, remove the popcorn from the stove and let the residual heat pop the remaining kernels.
- Preheat the oven to 400ºF.
- Heat 4 Tbsp. butter, water, and brown sugar in a small saucepot until boiling. Let boil for one minute, then remove from heat and drizzle over popcorn. Stir the popcorn and make sure it's all evenly coated.
- Spread the popcorn in a thin layer on a parchment-lined sheet pan. Use the remaining 1 Tbsp. to butter the parchment.
- Bake 40 minutes total, stirring the popcorn every 10 minutes. In the last ten minutes, sprinkle in the pecan pieces.
- Remove from oven and let popcorn cool completely.
- Once cool, drizzle the popcorn with melted chocolate.
© PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.