Chocolate Popcorn Recipe
How to Make Chocolate-Covered Popcorn
Using Bullseye Popcorn Premium Supplies
Dessert meets movie night! Rich, silky chocolate glaze drizzled over crunchy mushroom popcorn — it's sweet, it's indulgent, and it's dangerously easy to make. Bullseye chocolate glaze melts smoothly and sets with a beautiful shine, while sturdy mushroom kernels hold every drop.
🛒 Recommended Ingredients (Available at Bullseye Popcorn):
- Bullseye Mushroom Popcorn Kernels 10 lb
SKU: 70142 — Round, sturdy kernels that hold glaze perfectly without breaking. - Yellow Coconut Popping Oil 3.785L
SKU: 70005 — 100% pure, perfect for high heat and authentic flavor. - Chocolate Glaze 28oz
SKU: 70021 — Rich chocolate coating. Melts smooth, sets with a shine!
🍿 Preparation Steps:
- Pop the mushroom kernels in your popcorn machine with Bullseye coconut oil (see chart below). Pour into a large heat-proof bowl; remove unpopped kernels.
- Melt the chocolate glaze: warm the pouch in hot water or melt the glaze in a microwave-safe bowl in 30-second bursts, stirring until smooth.
- Drizzle the melted chocolate generously over the popcorn.
- Toss gently with a spatula until every piece is coated in chocolate.
- Spread on a parchment-lined baking sheet in a single layer. Optional: sprinkle with a pinch of sea salt for a sweet-salty kick!
- Let set at room temperature for 20–30 minutes until the chocolate firms up. Break into clusters and enjoy!
📏 Measurement Chart by Kettle Size
One glaze portion = ½ cup melted chocolate glaze (SKU 70021). It coats about 16 cups of popped popcorn (one 8 oz kettle).
| Kettle Size | Popcorn Kernels (cups) | Coconut Oil (SKU 70005) | Chocolate Glaze (SKU 70021) |
|---|---|---|---|
| 2.5 oz | 1/3 cup | ¾ tsp (12 ml) | 3 tbsp |
| 4 oz | ½ cup | 1 ½ tsp (20 ml) | ¼ cup |
| 6 oz | ¾ cup | 2 tsp (30 ml) | ⅓ cup |
| 8 oz | 1 cup | 2 ½ tsp (40 ml) | ½ cup |
| 10 oz | 1 ¼ cups | 3 tsp (50 ml) | ⅔ cup |
| 12 oz | 1 ½ cups | 4 tsp (60 ml) | ¾ cup |
| 16 oz | 2 cups | 5 tsp (80 ml) | 1 cup |
| 20 oz | 2 ½ cups | 6 ½ tsp (100 ml) | 1 ¼ cups |
For an extra-decadent version, drizzle with melted white chocolate after the dark glaze sets. Store in an airtight container for up to 5 days.