Chocolate Toffee Caramel Corn
Chocolate Toffee Caramel Corn Image

Chocolate Toffee Caramel Corn

Caramel popcorn drizzled with chocolate and toffee—very addictive! The sea salt adds another wonderful layer of flavor.

20 min
1 hr 20 min


32 cups plain popped popcorn

2 cups firmly packed brown sugar

1 cup Land O Lakes® Butter

1/2 cup light corn syrup

1 teaspoon salt

1 tablespoon vanilla

1 teaspoon baking soda


1 cup bittersweet chocolate chips

1 cup toffee bits

Coarse grain sea salt, if desired

How to make

  1. STEP 1

    Heat oven to 225°F.

  2. STEP 2

    Place popcorn in large roasting pan; set aside.

  3. STEP 3

    Combine brown sugar, butter, corn syrup and salt in 3-quart saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until mixture comes to a full boil. Continue cooking, stirring occasionally, 5 minutes.

  4. STEP 4

    Remove from heat; stir in vanilla and baking soda. Carefully pour hot syrup mixture over popcorn in pan; stir until well coated.

  5. STEP 5

    Bake 1 hour, stirring every 15 minutes, or until caramel corn is crisp. Immediately place caramel corn onto waxed paper. Cool completely.

  6. STEP 6

    Place bittersweet chocolate chips in small microwave-safe bowl. Microwave, stirring every 30 seconds, until melted. Drizzle over cooled caramel corn. Immediately sprinkle with toffee bits and sea salt, if desired. Let stand until drizzle is set. Store in container with tight-fitting lid.

Tip #1

- Purchase popped popcorn in bags to save time when preparing this recipe.

Tip #2

- Store caramel corn in container with tight-fitting lid up to 2 weeks.


9Fat (mg)
20Cholesterol (mg)
190Sodium (mg)
29Carbohydrates (g)
1Dietary Fiber
1Protein (g)


Explore reviews from
our online community

  October 18, 2014

This wonderful taste treat has now become a staple during the holidays in my family. The recipe is very easy to follow and the results are, as my daughter says, "Divine!" I make Christmas baskets every year and this delicacy is the favorite in the basket. If for some strange reason you do not like chocolate or toffee, then just make the caramel corn. This has to be the best recipe for caramel corn available. So when you start with the best base, you know the finished product will be perfection! Thank you for the fantastic recipe!

— says Cyndy
  November 03, 2013

I made several batches of this last year and it is incredible. It made oodles so you can give it in cellophane gift bags and it goes a long way. Only problem is staying out of it myself. I used an air popper to make the popcorn and bought one just for this. I didn't have good luck with the toffee sticking but it's great without it. Sprinkle the sea salt on immediately after placing onto waxed paper so that it sticks better while it is warm. Temper the chocolate to make it shiny and more attractive. YUM!

— says Sara
  September 15, 2012

Turned out JUST like the picture! Instead of trying to get neat little lines with the chocolate, try for more of a "Jackson Pollock" style dripping from a fork. We added butter to make the chocolate consistency a little more runny. Just perfect! AND delicious!

— says Courtney
  January 10, 2012

This was a huge hit, everyone loved it!!! I found it very easy and it made a large amount. I do agree with the other reviewer, the chocolate was hard to drizzle but it didn't really matter, it was still fantastic. In the future I will add a little shortening to the chocolate when I melt it and that should give it a better consistency. I would definitely recommend this recipe!

— says Jennifer M.
  December 31, 2011

OMG! I made this as part of my holiday baking and it was a hit! Even more than my beloved cookies! This recipe was so easy to make. By dividing the popcorn into a turkey roasting pan and its lid, it was easier to make sure the caramel, toffee, and chocolate were evenly distributed over the popcorn. This will definitely be a staple in my holiday baking from now on!

— says Cyndy
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