Football Triple Chocolate Popcorn

Addicting and perfect for tailgating -- triple chocolate popcorn with chocolate-covered almond footballs

Course Dessert
Cuisine American
Keyword chocolate popcorn
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 -10 servings
Calories 282 kcal
Author Chelsea


  • 12 cups Simple Truth Organic Popcorn
  • 1/2 cup (8 tablespoons) unsalted butter
  • 1/4 cup light corn syrup
  • 1 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract
  • 1/2 of 1 full bag of miniature marshmallows
  • 2 and 3/4 cups white chocolate chips, separated
  • 2 and 1/4 teaspoons vegetable oil, separated
  • 1/2 cup dark chocolate chips
  • 1/2 cup milk (or semi-sweet) chocolate chips
  • 1 cup chocolate covered almonds


  1. Line two large cookie sheets with parchment paper or a silpat liner and set aside.
  2. Pour the popcorn in a very large bowl.
  3. In a pot over medium heat, add the butter, corn syrup, brown sugar, and salt. Stir until the butter is melted and then bring to a boil. Let boil for 5 minutes without stirring. Remove from the heat and stir in the baking soda and vanilla extract.
  4. Pour this mixture over the popcorn in the bowl and gently toss to combine.
  5. Spread the coated popcorn on prepared cookie sheets.
  6. Bake for 1 hour at 250 degrees F, stirring every 15 minutes and rotating the pans from top rack to bottom rack. Remove the pans and allow to completely cool.
  7. Once the popcorn is completely cooled add to a very large bowl. Add in the miniature marshmallows and stir.
  8. Melt 2 and 1/2 cups white chocolate chips and 1 teaspoon vegetable oil in a microwave safe bowl in bursts of 30 seconds, stirring in between each burst for 15 seconds until the chocolate is melted and smooth. Pour over the popcorn/marshmallow mixture and stir until popcorn and marshmallows are coated in white chocolate.
  9. Pour the popcorn back on the two sheet pans.
  10. Melt the dark chocolate chips with 1/2 teaspoon vegetable oil 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)
  11. Melt the milk chocolate chips with 1/2 teaspoon vegetable oil and drizzle evenly over the popcorn.
  12. Let the popcorn harden and then slightly break up and put in a large bowl.
  13. Meanwhile, while the popcorn is setting up, prepare the chocolate almond footballs. Place out the chocolate almonds in an even layer on a sheet pan. Melt the remaining 1/4 cup white chocolate chips with the remaining 1/4 teaspoon vegetable oil. Once chocolate is completely melted and smooth, pour into a small plastic bag, seal, and cut off the very tip. Pipe football laces on the chocolate almonds. Let harden.
  14. Add into the popcorn bowl and enjoy!