Chocolate Christmas Popcorn is the perfect blend of sweet, salty, and crunchy goodness. Made with fluffy popcorn coated in melted chocolate, and mixed with pretzels, sprinkles, and holiday candies, this easy-to-make treat is ideal for parties, movie nights, or gifting. The colorful toppings add a fun, festive touch, making it a must-try snack for the holiday season! Enjoy the irresistible flavors of this simple yet delicious Christmas popcorn recipe.
Why you'll love this sweet and salty popcorn mix
People will love Christmas popcorn with chocolate, pretzels, and sprinkles because:
- It's a perfect mix of sweet and salty flavors that everyone enjoys.
- The crunchy texture from the pretzels and popcorn pairs deliciously with the creamy chocolate.
- It’s a festive, fun, and colorful snack, great for holiday parties or gifts.
- The recipe is easy to make and customizable with different sprinkles or chocolate types.
- Ideal for both kids and adults, it adds a cheerful touch to any holiday celebration!
Ingredients for this chocolate popcorn
Popcorn
Dark chocolate chips
Christmas m&m's
Mini pretzels
Christmas sprinkles
Red candy melts
Green candy melts
Instructions for Christmas popcorn
- Line a large baking sheet (or two) with a layer of parchment paper.
- In a large stockpot, add the oil and once the oil is hot add 1 kernel to test the oil.
- Once the test kernel has popped, immediately add the ½ cup of popcorn kernels to the pan. Cover and remove from heat, gently swirling from side to side for 30 seconds. Return the pan to the heat, and the popcorn kernels will almost immediately begin popping.
- Once the kernels are about halfway done popping, crack the lid to allow excess steam to escape. Do this when the stockpot is approximately halfway full with popcorn, or about 30 seconds to 1 minute after they've popped.
- Gently shake the pan side to side to allow any remaining kernels to make it to the bottom of the pan to pop. Once the popping has slowed or just stopped, pour the popcorn onto the prepared baking sheet.
- Over the popcorn, add your mini pretzels so they can also be coated in chocolate (if desired)
- In a large microwave-safe bowl, add the chocolate chips and a 1 teaspoon of oil. Heat in 15-20 second increments, stirring between each time, until the chocolate is almost melted. Then, continue stirring and allow the residual heat to melt the remaining lumps.
- Drizzle the chocolate across the popcorn mix until until evenly coated.
- Place candy melts in a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval until fully melted. Be careful not to overheat, as this can cause the candy to burn.
- Drizzle the candy melts over the chocolate popcorn
- While the chocolate and candy melts are still hot, sprinkle the m&m's and Christmas sprinkles over the popcorn. Allow the chocolate and candy melts to set.
- Store popcorn in an airtight container at room temperature in a cool area. It will last for up to 3-5 days.
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Top tips for making chocolate-covered popcorn:
Let it set: Allow the popcorn to cool on a parchment-lined tray until the chocolate hardens.
Melt the chocolate slowly so that it doesn’t seize: Stir it often, and when there are just a few clumps remaining, keep stirring, and don’t heat it again, to melt the rest of the chocolate.
Use fresh popcorn: Air-popped or stovetop popcorn works best, as it stays crisp.
Use unbuttered popcorn: This is especially important if you are making stovetop popcorn, you do not need to butter it! The butter will make the popcorn soggy, and it won’t hold up for an extended amount of time.
Melt the chocolate carefully: Melt chocolate slowly using a microwave or double boiler to avoid burning.
Coat evenly: Drizzle the chocolate over popcorn in small batches, tossing frequently for even coverage.
Add toppings quickly: Sprinkle in any extras like pretzels, candy, or nuts while the chocolate is still melted.
Variations and substitutions for Christmas-themed chocolate popcorn:
Variations:
- Use white chocolate or milk chocolate instead of dark chocolate for a different flavor profile.
- Add flavored popcorn like caramel or kettle corn to mix up the taste.
- Incorporate holiday spices like cinnamon or nutmeg for a warm, seasonal flavor.
- Add crushed candy canes for a peppermint twist.
Substitutions:
- Swap pretzels with salted nuts for extra taste and crunch.
- Mini marshmallows for a soft, sweet bite.
- Dried cranberries or raisins for a fruity contrast.
- Crushed gingerbread or biscoff cookies for extra holiday spice.
- Use microwavable kettle corn instead of popping your own popcorn on the stovetop.
Storage for Christmas moose munch
To store chocolate popcorn, follow these guidelines:
- Room Temperature: Keep it in an airtight container for up to 1 week to preserve its crispness and freshness.
- Cool, Dry Place: Store in a cool area to prevent the chocolate from melting.
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Christmas Popcorn
Servings: 7
Calories: 503kcal
Ingredients
- ½ cup Popcorn kernels
- 3 tablespoons coconut oil
- 10 oz Dark chocolate chips
- ½ cup Christmas m&m's
- 1 cup Mini pretzels
- ¼ cup Christmas sprinkles
- ⅓ cup Red candy melts
- ⅓ cup Green candy melts
- Sea Salt Flakes optional
Instructions
- Line a large baking sheet (or two) with a layer of parchment paper.
- In a large stockpot, add the oil and once the oil is hot add 1 kernel to test the oil.
- Once the test kernel has popped, immediately add the ½ cup of popcorn kernels to the pan. Cover and remove from heat, gently swirling from side to side for 30 seconds. Return the pan to the heat, and the popcorn kernels will almost immediately begin popping.
- Once the kernels are about halfway done popping, crack the lid to allow excess steam to escape. Do this when the stockpot is approximately halfway full with popcorn, or about 30 seconds to 1 minute after they've popped.
- Gently shake the pan side to side to allow any remaining kernels to make it to the bottom of the pan to pop. Once the popping has slowed or just stopped, pour the popcorn onto the prepared baking sheet.
- Over the popcorn, add your mini pretzels so they can also be coated in chocolate (if desired)
- In a large microwave-safe bowl, add the chocolate chips and a 1 teaspoon of oil. Heat in 15-20 second increments, stirring between each time, until the chocolate is almost melted. Then, continue stirring and allow the residual heat to melt the remaining lumps.
- Drizzle the chocolate across the popcorn mix until until evenly coated. Sprinkle with sea salt if desired
- Place candy melts in a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval until fully melted. Be careful not to overheat, as this can cause the candy to burn.
- Drizzle the candy melts over the chocolate popcorn
- While the chocolate and candy melts are still hot, sprinkle the m&m's and Christmas sprinkles over the popcorn. Allow the chocolate and candy melts to set.
- Store popcorn in an airtight container at room temperature in a cool area. It will last for up to 3-5 days.
Notes
Variations and substitutions for Christmas-themed chocolate popcorn:
Variations:
-
- Use white chocolate or milk chocolate instead of dark chocolate for a different flavor profile.
-
- Add flavored popcorn like caramel or kettle corn to mix up the taste.
-
- Incorporate holiday spices like cinnamon or nutmeg for a warm, seasonal flavor.
-
- Add crushed candy canes for a peppermint twist.
Substitutions:
-
- Swap pretzels with salted nuts for extra taste and crunch.
-
- Mini marshmallows for a soft, sweet bite.
-
- Dried cranberries or raisins for a fruity contrast.
-
- Crushed gingerbread or biscoff cookies for extra holiday spice.
-
- Use microwavable kettle corn instead of popping your own popcorn on the stovetop.
Storage for Christmas moose munch
To store chocolate popcorn, follow these guidelines:-
- Room Temperature: Keep it in an airtight container for up to 1 week to preserve its crispness and freshness.
-
- Cool, Dry Place: Store in a cool area to prevent the chocolate from melting.
Nutrition
Serving: 1cup | Calories: 503kcal | Carbohydrates: 62g | Protein: 6g | Fat: 26g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 206mg | Potassium: 314mg | Fiber: 4g | Sugar: 34g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 2mg
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