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For caramel popcorn, what if we use a chocolate compound instead of butter for caramel. Even if it doesn't become caramel, can it be used for coating popcorn like caramel?

Please suggest me if there is any other cheaper way to make it like caramel by using chocolate (and oil if required).

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  • are you wanting to do somethin like this thechunkychef.com/chocolate-covered-popcorn ?
    – Max
    Commented May 28, 2020 at 10:48
  • If you mean you want to add the chocolate to the melted sugar instead of adding butter (and cream), my first thought is no. The sugar will be very hot, well above the burning point of the chocolate, and both texture and taste will be ruined.
    – senschen
    Commented May 28, 2020 at 11:38
  • @senschen : maybe you could stir in cocoa butter (or white chocolate), to cool it, and then stir in a really dark chocolate once the temperature's come down?
    – Joe
    Commented May 28, 2020 at 15:49

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