Recipe of the Week: Chocolate Drizzled Popcorn

The following recipe for Chocolate Drizzled Popcorn is from Mrs. Alaska. She writes:

Popcorn deserves a place in long term food storage pantries. It is inexpensive, lightweight, long-lasting, filling, and a versatile, easy snack that can be enjoyed sweet or savory, pleasing almost everyone.  Archeologists have determined that the popping form of corn was domesticated 7,000 years ago!

My family goes five+ winter months without resupply.  We maintain a good supply of popcorn.


• Unopened bags and containers of plain, unpopped kernels can last several years (not microwavable packages that contain oils and other flavors).  Opened packages can be poured into mason jars for longevity.
• It is inexpensive.  Plain, bulk popcorn kernels cost about $1/lb.  A meager 1/3 cup of kernels yields 7 cups of edible popcorn!  (Microwavable and flavored popcorn can cost 5x as much!)
• It is quickly and easily cooked in a covered pan on top of a stove, grill, or campfire.
• It can be flavored in many ways, with dry, long storage flavorings, such as salt, sugar, soy sauce, spices, herbs, dry powders of butter, cheese, miso, tomato, onion, garlic, or chocolate, as well as fresh ingredients.  One appealing Internet source with a variety of recipes is
• A cup of plain, oil-popped popcorn has just 35 calories.

In my house, I favor salty, spicy popcorn with combinations of garlic, cayenne, and butter.  My husband loves the following recipe for Chocolate Drizzled Popcorn with peanuts.

Note:  make the sauce before you pop the corn, so that you can combine them when both are hot.

Preheat the oven to 325 degrees.

Corn:  pop 1/3 cup of kernels in a bit of any vegetable oil.  (Yield: 7 cups of popcorn)

Chocolate Sauce:
Melt 2 TBS butter, coconut oil or some alternative.  Over low heat, add and stir well 2/3 cup of chocolate chips or 1/3 cup cocoa and 1/3 cup honey or sugar.  If thick, add more butter so it will pour easily.

If desired, add peanuts to the sauce or add to the popcorn separately.
When the corn is popped and hot, drizzle the sauce LIGHTLY over the corn, stirring gently to coat all sides.  Too much sauce will make the corn soggy.

Spread it out on a cookie sheet or rimmed pan and place in the oven for 20 – 30 minutes to crisp up, stirring several times.

Eat immediately, or store.  Any leftover sauce can be enjoyed as an icing for cookies, brownies, or cake.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!