Dark Chocolate & Maple Caramel Corn w/ Pink Salt & Pepitas (Popcorn Granola)
Prep time: 
Cook time: 
Total time: 
Serves: 10 cups
  • 10 cups plain popcorn (about ⅓ cup kernels + 2 tbsp olive oil heated & popped)
  • 1 tsp pink himalayan salt (or any salt will do)
  • ⅓ cup dark chocolate chunks
  • ¼ cup pepitas
  • ¾ cup maple syrup caramel (recipe ingredients below)
Maple Caramel:
  • ¾ cup maple syrup
  • 3 tbsp whole milk
  • 2 tbsp unsalted butter
  • ½ tsp baking soda
  • Pinch of Salt
  1. Preheat oven to 275, set rack to middle and line baking sheet with parchment paper.
  2. Spread popcorn out on top of baking sheet.
  3. Pour Maple Caramel (recipe to follow) all over top of popcorn and place into preheated oven for 30-40 minutes, tossing popcorn every 15 minutes until desired consistency is reached. 30 for semi chewy, 40 for more crunch.
  4. Remove popcorn from oven and add chocolate chunks and pepitas.
  5. Place sheet back into oven for 5 minutes. Remove and toss gently (optional, may leave as is)
  6. Sprinkle with salt and bring to room temperature. Place in a storage container and store at room temperature (or best in fridge for crisp freshness)
Maple Caramel:
  1. In a small pot over medium high heat add your maple syrup. Allow syrup to come to a boil and continue to stir (more often than not) for about 15 minutes (syrup will start to caramelize like sugar, but NOT the exact same. Will start to bubble and stick to sides of pan)
  2. Lower heat and add butter and milk.
  3. Remove from heat, whisk together. Whisk in baking soda and salt.
  4. Allow to cool for a couple minutes and then pour over popcorn (follow recipe above).
Recipe by My Lavender Blues at https://mylavenderblues.com/dark-chocolate-maple-caramel-corn-w-pink-salt-pepitas-popcorn-granola/