German Chocolate Popcorn

All the yummy flavors of caramel, chocolate, pecans, and coconut are found not only in a cake but in my German Chocolate Popcorn!

I am a sucker for German Chocolate and let me count the reasons why.  Chocolate, duh, pecans, caramel, and let’s not forget coconut. 

A German Chocolate Cake with tons of frosting is a dream come true but having all these flavors in an easy to eat snack, I am all in! If you are too, check out my German Chocolate Popcorn!

Can you eat just one handful?  I had a hard time putting this popcorn down so I know that you will love it just as much as I do!

No offense to cake but let’s get serious, we all know that the best thing about a German Chocolate Cake is the frosting.  Those layers of creamy, sweet, nutty frosting are something I can’t help but lick off my fingers and steal off other pieces of cake. 

The frosting, when made from scratch, can be a little time-consuming but worth it in the end.  This German Chocolate Popcorn recipe came about because I want all those tasty flavors but not the mess or all the time it takes to make it.

I started out with white popcorn.  Popped in a pot “old-school” with some Butter-Flavored Coconut Oil.  I love it because it stays liquid at room temperature (here in Arizona) and all my other containers are solid. 

I have been using coconut oil for a while now as a moisturizer and even for frying!  Food, not my skin.  Barleans coconut oil is organic, non-GMO, Kosher, Vegan, Gluten-Dairy-Soy free, and is sourced from sustainable coconuts.

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Once I popped the popcorn I didn’t dust it with salt like most people do, I opted for something a little healthier.  A dusting of chocolate greens.  Don’t get all crazy when I say the word “greens,” it’s not what you think. 

Barleans has a concentrated greens powder that is loaded with nutrients from over a dozen fruits and vegetables mixed with fair-trade cocoa.  It’s the best chocolate powder that you can use to get some superfoods into your body.  I can’t wait to try it in a cold, tall glass of milk or even some hot cocoa when it gets cold.

For now, I dusted my freshly-popped popcorn in a scoop of the cocoa greens powder and started snacking.  The Chocolate Silk Greens add just a hint of chocolate flavor and some antioxidants as a bonus.  Once the popcorn is dusted it’s time to add the rest of the German Chocolate Flavors.

Next up, coconut!

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The coconut is really the best part of the German Chocolate Cake in my opinion, so I wanted to make sure it was represented fairly.  I use toasted coconut chips instead of shredded coconut.  The toasted coconut chips are thicker than the shredded coconut and come already toasted so you don’t have to worry about that.  One less step to do!

Now we can talk about the pecans being the best part of the frosting, or the coconut (MINE), but what people love is the caramel too.  Making the frosting from scratch and boiling the sugar, milk, butter, etc gives you a creamy caramel frosting that is really the base that holds all the coconut and pecans. 

How can I get the caramel flavoring to the popcorn?

Don’t all scream caramel popcorn at the same time!  I seriously thought about starting with caramel corn, or even making caramel corn after I popped it but then again I wanted the recipe to be easy and not take 3 hours to make. 

Time constraints mean I need to streamline the recipe and I solved the lack of caramel coating with one simple hack.  Toffee Bits.

The toffee bits bring a bit of crunch to the popcorn mix but also surprise little bites of caramel! You can have the caramel flavor in the German Chocolate Popcorn without all the extra time and work.

The last bit of the flavor party is the nut factor. German Chocolate Cake frosting contains pecans so I tossed in some of my Buttery Toasted Pecans. I always have a bag in my freezer for all my baking needs and this constitutes a need indeed!

Now that we have all the flavors of a German Chocolate Cake represented let’s tie it all together with a little more chocolate.

The Chocolate drizzle on the popcorn has two jobs.

1. to add more chocolate flavor because we all need this.

2. to hold all the bits and pieces together in one bite.

Drizzling the chocolate over the popcorn and all the goodies mixed in help to hold the chopped pecans, coconut chips, toffee bits, and popcorn together so you get a bit of everything in each bite.  I use Merckens Dark Chocolate Wafers because they melt the best and harden back up with a nice shine to it.

A little tip to make sure you get even drizzling: Spread the popcorn out on two baking sheets, drizzle with the melted chocolate, then sprinkle with the toffee bits, pecans, and coconut chips.

Initially, I dumped it all into a bowl then onto a pan.  All the tiny toffee bits and nuts fell through the popcorn and underneath it.  The chocolate drizzle didn’t touch it, just the popcorn, so when I started to eat it all the good stuff was left at the bottom of the bowl.  That will not do!

Sprinkle it all on top that way you know it sticks to the chocolate drizzle and you are assured to get a little bit of everything in each bite of popcorn.

All the flavors of German Chocolate Cake but in a popcorn.

Get your snack bags ready!!

I used this technique from Amy’s Healthy Baking for popping the popcorn!

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