Homemade caramel corn drizzled in white and dark chocolate. This zebra caramel popcorn is easy to make and is an incredibly addicting treat! Just as delicious as any gourmet popcorn and tastes fresh because you made it at home! This post was originally shared in 2017 and now includes a step by step video! This post contains an affiliate link.
You’ll love our original caramel popcorn recipe—it’s the base for our zebra caramel popcorn! You might also like our white chocolate popcorn, it’s the perfect sweet and salty combination.
Watch our step by step video!
Zebra caramel corn is one of my favorite guilty pleasures, and since National Popcorn Day is right around the corner I thought it was only appropriate to make a batch and share the recipe with you. Why do I know that National Popcorn day is this month? Because I married into a popcorn loving family. The kind who don’t believe in sharing a bag of microwave popcorn and use large mixing bowls as individual popcorn bowls. dual popcorn bowls. Now I have 5 kids (and a dog) who all love popcorn so you start to keep up on things like this. You know we will be enjoying a few bowls of popcorn come January 19th!
What is Zebra Corn?
Zebra corn, zebra caramel popcorn, black and white popcorn—call it whatever you’d like, it’s amazing and is the ultimate dessert popcorn! It starts with caramel popcorn. You can buy pre-made caramel popcorn or make your own. I’ll share our recipe for homemade caramel popcorn below. Then you drizzle it with melted chocolate and white chocolate. Once the chocolate hardens, bread the popcorn into bite sized pieces and enjoy! We first had Popcornopolis Zebra Popcorn when a friend gifted it to us and we’ve been hooked ever since! It’s super easy to make your own, and it would make a great snack for your next movie night or game night.
Zebra Caramel Corn Ingredients
- 6-8 quarts of air popped popcorn (about 2/3 unpopped corn kernels, popped)
- 1 cup butter
- 2 cup brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2/3 cup melting chocolate wafers or chocolate chips
- 2/3 cup white melting chocolate wafers or white chocolate chips
Instructions
Pop popcorn and place in a large roasting pan.
Combine butter, sugar, salt and karo syrup in a medium saucepan and heat over medium heat to medium-high heat. When bubbly, set timer for 5 minutes and boil, stirring constantly.
Remove from heat and add baking soda. Stir.
Pour caramel mixture over popcorn in the roasting pan. Give it a nice stir to make sure the popcorn is coated evenly. If you’d like to add any mix ins (like peanuts) now is the time.
Bake in the oven at 200 degrees, stirring every 15 minutes, for 1 hour. Pour popcorn out onto baking sheets, in a single layer, lined with parchment paper. You may need two baking sheets.
Melt chocolate by placing chocolate chips or melting wafers in a Ziploc sandwich bag and placing the bag in a bowl of hot water. Cut off one corner, and drizzle over caramel corn. Let sit until chocolate has hardened.
Note: you can also melt chocolate then spoon (drizzle) it over the popcorn.
Break up popcorn chunks and store in an airtight container.
This black and white caramel corn makes a great gift. Gourmet, yet, so easy to make and very very addicting!
I love these little popcorn boxes. I have them in several colors and, truth be told, this is the first time I’ve ever used them for popcorn because they work great for so many other snacks too!
Zebra Popcorn Recipe
Zebra Caramel Popcorn
Equipment
- popcorn popper
Ingredients
- 8 quarts of popped popcorn about 2/3 cup unpopped kernels, popped
- 1 cup butter
- 2 cup brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2/3 cup melting chocolate wafers or chocolate chips
- 2/3 cup white melting chocolate wafers or white chocolate chips
Instructions
- Place popcorn into a roasting pan or large baking pan. Set aside.
- Combine butter, sugar, salt and corn syrup in a medium sauce pan and heat over med-high heat. When bubbly, set timer for 5 minutes and boil, stirring constantly.
- Remove from heat and add baking soda. Stir.
- Pour over popped corn and stir to coat evenly.
- Bake at 200 degrees, stirring every 15 minutes, for 1 hour. Pour out onto waxed paper and cool.
- Melt chocolate by placing chocolate chips or melting wafers in a Ziploc sandwich bag and placing the bag in a bowl of hot water. Cut off one corner, and drizzle over caramel corn. Let sit until chocolate has hardened.
- Break up popcorn chunks and store in an airtight container.
Notes
Nutrition
And here are a dozen MORE popcorn recipes to try!
This turned out amazing!! Thank you so much for your easy-to-follow recipe! Made for NYE and will be making again soon!
So glad to hear! It’s one of our favorites!
I intend to make all 3 versions of your popcorn for Christmas (may try some mint M&Ms in the white chocolate ones- or even a few red hots mixed into the white chocolate. However, for just regular quick popcorn snack, I pop some corn, then sprinkle it with Slap Ya Mama cajun seasoning-it is a fine grind, so works well for popcorn (and in so many other things, too!). Often I add the kraft dry grated Parmesan cheese (or Romano if you prefer, or mixed to it. Everyone who has had it has liked it and many now regularly use SYM in it and as a regular seasoning for mashed potatoes, meats, potato or pasta salads, deviled eggs, and more so you do not have to worry about it sitting around getting old in between times you use it for popcorn. If you have never tried this on popcorn, I think it might be a yummy experiment for you. It is not too spicy for kids, either -at least none that I know- they make it for themselves.
Sounds delicious!