The classic movie snack taken to new heights.






Skill level

Average: 4 (1 vote)


  • 2 tbsp vegetable oil
  • ½ cup popcorn kernels
  • 440 g (2 cups) caster sugar
  • 200 g dark chocolate, finely chopped
  • 125 ml (½ cup) milk

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Drink match Young’s Double Chocolate Stout, UK (500 ml, $6.99)

Heat oil in a large saucepan over medium heat, add popcorn kernels and cover with lid. Cook, shaking the pan for 2 minutes or until the kernels stop popping. Place popcorn on an oven tray lined with baking paper. Set aside.

Place sugar, 1½ tsp salt and 60 ml water in a small saucepan over low heat and stir to combine. Increase heat to high and cook for 10 minutes or until deep-caramel in colour. Quickly pour caramel over popcorn to coat. Set aside to cool completely (the caramel will harden as it cools).

Combine the chocolate and milk in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Break popcorn into pieces and serve with chocolate dipping sauce.


Photography Chris Chen


As seen in Feast magazine, Dec/Jan 2013, Issue 27. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.