Zebra Popcorn starts with irresistibly sweet and crunchy caramel corn that we drizzle in melted white and dark chocolate. This is a great recipe to make ahead of time and it transports beautifully--bring it to munch on during sporting events, serve as a snack for parties, or package it up as a beautiful edible gift for the holidays.
PREP: Assemble set out all the ingredients, this recipe moves quickly! Line one extra-large (15x21-inch) or 2 large cookie sheets with parchment paper or a silicone liner and set aside.Preheat the oven to 200 degrees F.Grab a very large ceramic bowl (large enough to be able to very quickly toss popcorn with the caramel sauce without spilling-- I use the largest bowl I have! Avoid metal bowls as it can make the popcorn taste metallic) Generously spray that bowl with nonstick cooking spray and set aside.Sift the baking soda to make sure it isn't clumpy. Now we're ready to start!
POPCORN: Pop popcorn then remove any unpopped kernels. Measure to get 10 cups and add to the very large greased bowl.
CARAMELSYRUP: Cut the butter into tablespoon-sized pieces. In a pot over medium heat (don't increase the heat even if process is slow!) add the butter, corn syrup, brown sugar, cream of tartar, and fine sea salt. Stir with a silicone spatula, scraping the edges of the pot as you stir until the butter is fully melted and then bring to a full rolling boil. Keep heat at medium and once at a full roiling boil, remove the spatula and stop stirring. Set a timer, letting the mixture boil for precisely 5 minutes without stirring. (Or until it hits 235 degrees F on a candy thermometer). Remove from the heat and stir in the baking soda and vanilla extract. Watch out-- the vanilla may sputter a bit and mixture will foam up! Immediately pour this caramel mixture over the prepared popcorn in the bowl. Working quickly, use the spatula to toss and cover the popcorn evenly in the caramel syrup mixture. Continue tossing until popcorn is well and evenly coated.
BAKE: Spread the coated popcorn on the prepared cookie sheet(s) in one even layer. Bake for 1 hour, stirring every 15 minutes (if using multiple pans, rotate the pans from top rack to bottom rack.) Remove the pans and allow to completely cool, about 30 minutes.
CHOCOLATE: In the microwave, melt the white chocolate melts with 1/2 teaspoon vegetable oil (See Note 5) and drizzle evenly over the popcorn. (I put the melted chocolate in a small plastic bag and cut off the tip with scissors and then pipe it on.) Then, melt the dark chocolate melts with remaining 1/2 teaspoon vegetable oil, transfer to a bag, and drizzle evenly over the completely cooled popcorn.
ENJOY: Let the popcorn harden at room temperature, about 1 hour, and then break up into clusters and put in a large bowl. Enjoy!
STORAGE: To store popcorn, place in an airtight container (I like using Mason jars or Weck® mold jars). Keep the container in a cool dry, and preferably dark place. Popcorn is best within 3-4 days.
Video
Notes
Note 1: Popcorn: Purchasing already popped popcorn makes this recipe come together a little bit quicker, but it’s a bit more spendy. If you’d rather pop your own, these are the packets we use (lightly salted plain popcorn). Of course, you can also use kernels in a popcorn machine or on the stovetop. Whatever you choose to use, measure out 10 cups of popcorn for this Caramel Corn Recipe and ensure no kernels sneak their way in! Note 2: Salt: While salt is important for enhancing flavors and balancing out the sweet, if the popcorn you're using is overly salted, you may want to reduce or completely omit the added salt in this recipe.Note 3: Cream of tartar: We like to add this ingredient because the acidity in it helps to prevent crystallization (crystals forming in the caramel) as it cooks. Recipe will still work without it, but if you have some, add it in!Note 4: Chocolate melts: We recommend chocolate made for melting like melting wafers for best results. (These melts are found in the baking aisle of the grocery store.) If you don't love dark chocolate, use semi-sweet or milk chocolate instead!Note 5: Microwaving the chocolate: To avoid scorching the chocolate, microwave for 15 seconds at a time, and stir for at least 15 seconds between each microwave burst. Remember, the chocolate is still melting from residual heat even after it has been removed from the microwave. It’s important the chocolate never gets too hot! We want it nice and melted, but as close to room temperature as possible.Note 6: Silicone spatula: Use a silicone spatula instead of a wooden spoon when mixing the caramel mixture. Caramel gets very sticky!