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Chocolate Caramel Corn Trial: Dairy-free, Gluten-free, Nut-free

June 15, 2012

I love caramel corn. We don’t have it very often, because my husband isn’t a huge fan. Also, unfortunately for Joseph, it usually involves butter or cream to make. So, I was excited to try this dairy-free recipe for Caramel Corn Chocolate Bark (as Nardone calls it) from Cooking for Isaiah for a quick treat.

The Changes

I omitted the pecans, in order to make it safe for Joseph. I probably made a bit more popcorn than it called for (I didn’t measure the popped amount) and cut down slightly on the amount of chocolate chips, since I didn’t feel like opening another bag.

The Method

If you’re using an air popper (or otherwise popping your own popcorn), pop 1/4 cups of kernels. Or measure out 6 cups of storebought unsalted popcorn.

In a medium saucepan, combine sugar, cornsyrup, and water (it will be clumpy until the sugar starts to melt). Bring to a boil over medium heat. It says to cook without stirring, but I stirred anyway. Oops. Cook until the sugar turns golden.

Pour sugar over popcorn and stir to coat. Quickly transfer the popcorn to a large sheet of parchment paper and spread it out with a spoon to cool. Don’t try to sneak in a taste of it now, or your burns will remind you of it much later.

Melt chocolate chips and drizzle on top of the popcorn.

Let cool completely (stick it in the fridge if you want the chocolate to harden faster), then break into clusters and serve.

Chocolate Caramel Corn

Adapted from Cooking for Isaiah

Dairy-free, Gluten-free, Nut-free


  • 1 cup sugar
  • 2 Tablespoons light corn syrup
  • 2 Tablespoons water
  • 1/4 cup popcorn kernels, popped (or 6 cups store-bought unsalted popcorn)
  • 1 1/2 cup Enjoy Life semisweet chocolate chips, melted

In a medium saucepan, combine sugar, corn syrup, and water. Bring to a boil over medium heat. Cook, without stirring, until the mixture gains a golden color (about 20 minutes). Remove from heat.

Pour sugar mixture over popcorn and stir to coat. Using a wooden spoon, spread popcorn on a large piece of wax/parchment paper. Drizzle with melted chocolate.

Let cool completely, then break into clusters and serve.

Makes about 8 servings

cover copy copy

This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).

What I Thought

This recipe was pretty easy to make, and quite yummy. I was surprised at how messy it got though. Even when the popcorn had been in the fridge, Joseph would get chocolate all over his hands and face. So, next time, I would probably cut the amount of chocolate down further, or make more popcorn for it to go further. I did miss the richness that dairy brings to the caramel, but the semi-sweet chocolate was rich itself. My daughter ate only part of the popcorn in her cluster – but did lick all the chocolate off. My husband enjoyed it too, though he didn’t like the crunchiness of the caramel layer.

Shared on Slightly Indulgent Tuesday, Gluten-free Wednesdays, and Allergy-Friendly Wednesday

3 Comments leave one →
  1. Heather permalink
    July 1, 2012 8:44 pm

    I love carmel corn, but I also need to cook dairy free now. Plus, we just bought an air popper this weekend, so now I HAVE to make this! 🙂 Pinning this recipe for future reference!


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