Chocolate Covered Caramel Corn



  • 1/2 cup Sue Bee® Honey
  • 7 quarts popped pop corn
  • 2 cups brown sugar
  • 1 teaspoon salt
  • 1/2 cup oleo
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda


  • 1/2 cup Sue Bee® Honey
  • 1-12 oz. package semi-sweet chocolate chips
  • 2 tablespoons water
  • 1/2 cup oleo



  • Bring all ingredients, except pop corn and baking soda, to a boil.
  • Continue boiling for 5 minutes.
  • Remove from heat and stir in baking soda until foamy.
  • Place popcorn in a large pan or 2 cookie sheets.
  • Pour foamy mixture evenly over pop corn and stir in.
  • Bake caramel corn mixture for 1 hour at 250 F, stirring every 15 minutes.
  • When done caramel corn will be well coated.
  • Let cool and break apart.


  • Stir all ingredients in a microwave safe bowl.
  • Microwave 2 to 4 minutes stirring well after every 30 seconds, until melted.
  • Do not over microwave or chocolate will get chunky.
  • Pour melted chocolate mixture over cooled caramel corn and mix until well coated.
  • Spread evenly over 2 greased cookie sheets and refrigerate or freeze until chocolate hardens.
  • Refrigerate any uneaten caramel corn.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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