Snickers Popcorn

This snickers popcorn is loaded with homemade caramel, roasted peanuts, and milk chocolate for the ultimate sweet-salty snack. Easy to make, perfect for parties, gifting, and cozy nights in.

I reallllllllly struggled between savory and sweet popcorn for this week. When it finally came time to make the decision (i.e. just a couple of days ago because procrastinating decisions is a specialty of mine), I went with my gut, which at the time was screaming for chocolate. I reached in the junk food drawer (oh yes, I have one of those) and there it was, a big ol’ Snickers bar just begging to be eaten.

So why not Snickers popcorn, right?

This recipe is SO addictive, I am literally trying to stop myself from getting up and going to grab yet another handful. It has all the chocolate, peanut and caramel goodness that go into a Snickers, but with an added salty, crunchy popcorn bonus.

This is the kind of recipe that works for everything: movie nights, holiday gifting, party bowls, snack boards, bake sales, and “I need something sweet but not a whole cake” moods.

ingredients

plain natural popcorn (unpopped kernels). Use plain kernels, not microwave popcorn. You want neutral popcorn so the caramel and chocolate shine. Air-popped or stovetop both work great.

milk chocolate chips. Classic milk chocolate gives the most candy-bar flavor. You can sub semi-sweet if you prefer less sweetness.

heavy cream. This creates a smooth, rich caramel. Do not sub milk or half-and-half—the fat content matters for texture and stability.

granulated sugar. The base of real caramel. This is cooked sugar, not a shortcut caramel sauce.

light corn syrup. Prevents crystallization and keeps the caramel smooth instead of grainy. If you skip it, caramel can seize or turn sandy.

chopped peanuts. Salted peanuts work best for balance, but unsalted are fine if that’s what you have.

this recipe’s must-haves 

You’ll need two heat-safe rubber spatulas sprayed with nonstick spray. This isn’t optional. Hot caramel is sticky, and sprayed spatulas prevent it from turning into a disaster.

A large heavy-bottom saucepan is key for the caramel. Thin pans heat unevenly and cause scorching.

A rimmed half sheet baking sheet lined with foil or a silicone mat keeps cleanup easy and prevents sticking.

A large mixing bowl is important for tossing too!

how to make snickers popcorn

prep

Preheat oven to 300°F.

Pop the popcorn in your desired method and transfer to a large bowl. Remove any unpopped kernels. Spray two spatulas with cooking spray and set aside.

make caramel

In a large saucepan, add sugar, water, and corn syrup. Heat over medium-low, stirring occasionally until sugar dissolves.

Increase heat to high and boil without stirring until the mixture turns deep amber, about 10–13 minutes.

Remove from heat and carefully add cream (it will bubble aggressively). Stir until smooth.

Quickly stir in peanuts and salt.

bring it all together

Immediately drizzle caramel over popcorn and toss using the sprayed spatulas until evenly coated.

Transfer to a lined, greased baking sheet and spread evenly.

bake

Bake for about 20 minutes, tossing occasionally, until caramel is glossy and coating the popcorn.

Cool completely, tossing occasionally to break up clumps.

add chocolate

Melt chocolate in 30-second microwave intervals, stirring between each.

Drizzle over popcorn and refrigerate for about 20 minutes until chocolate sets.

variations

• Dark chocolate version: Use dark chocolate chips instead of milk chocolate
• Pretzel crunch: Add crushed pretzels before baking
• Extra candy-bar vibe: Add chopped mini Snickers after cooling
• Spicy-sweet: Add a pinch of cayenne to the caramel
• Holiday version: Add red and green M&Ms after chocolate sets

Need more inspiration for a sweet treat? Check out my dessert recipes page!

faqs

Can I use microwave flavored popcorn?

No. Flavored popcorn will clash with the caramel and chocolate and make it overly salty or buttery.

Is this hard to make?

No, but you do need to pay attention during the caramel step. It’s simple, just fast-moving.

Can I skip baking the caramel corn?

You can, but baking helps the caramel coat evenly and gives better crunch and structure.

how to store

Keep in an airtight container at room temperature for up to 5 days.

Finally, if you make this snickers popcorn recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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Snickers Popcorn

All the caramel, chocolate and peanuts you love in a Snickers, packed in with crunchy and salty popcorn.

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Servings: 3 to 4 cups

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ingredients

• 3 oz plain natural popcorn, unpopped
• 5 oz milk chocolate chips

Caramel Coating

• 1/4 cup heavy cream
• 1 1/2 cups sugar
• 1/4 cup water
• 2 Tbsp light corn syrup
• 1/2 cup chopped peanuts
• 1/4 tsp salt

instructions

• Preheat oven to 300 degrees.
• Prepare the popcorn according to the instructions on the bag. Pour popcorn into a large bowl, making sure to pick out any kernels that didn’t pop before adding it to the bowl. Spray two spatulas with cooking spray and set aside.
• Add sugar, water and corn syrup to a large saucepan and heat over medium-low until the sugar dissolves, stirring occasionally. Increase heat to high and boil without stirring until the mixture becomes a deep amber color, approximately 10-13 minutes. Remove from heat immediately and add cream (note the mixture will bubble up on you!). Stir until blended. Quickly stir in the peanuts and salt. Drizzle the caramel right away over the popcorn mixture and toss with the prepped spatulas until evenly combined.
• Line a rimmed baking sheet with foil and coat with nonstick cooking spray (or use a Silpat).
• Carefully transfer the caramel corn to the sheet and spread out in an even layer, being very careful not to touch the caramel with your bare hands.
• Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, approximately 20 minutes. Cool completely, tossing every so often to break up large clumps. While the caramel corn is cooling, heat the chocolate in a microwave-safe bowl in the microwave for 30-second increments, stirring in between, until it is all melted. Drizzle over the caramel corn and let the chocolate set in the refrigerator, approximately 20 minutes.

Category: Dessert