Popcorn and Caramel Chocolate Candy Cones

I think my taste buds may be out of control.

They definitely need a time out.

All I wanted was some popcorn but my taste buds took control and demanded something salty, sweet and crunchy.

Then in no time I was eating these popcorn and caramel chocolate candy cones.

If I could squeeze more in the title of these yummies I would include toffee bits too.

The toffee bits taste soooo good with the popcorn and other goodies in the candy cones.

The fun part about having this dessert when friends come over is that at first glance they look like ice cream cones. 

And they just can’t figure out why they aren’t melting. 

Here’s another candy cone recipe you may like…”Candy Cookie Cones“.  These are super cute for the Holidays.

So let’s check out the ingredients.

Caramel candies, vanilla coating (Almond Bark), popcorn, chocolate chips, Heath English toffee bits, candy sprinkles, and ice cream cones.
 

Here’s how to make it.

For the Candy Coated Cones:

Lay a piece of parchment paper over a cookie sheet.

Add one of the candy coating squares to a ramekin or small bowl that has a diameter slightly larger than the top of the ice cream cone.

Melt the candy coating in a microwave for 30 second bursts making sure to stir between each 30 seconds.

Dip the top of the ice cream cone in the candy coating. 

You may need to tilt the bowl slightly so the coating covers the area that is about an inch to two inches from the top of the cone.

Then sprinkle the decorative candies on top of the candy coating.

Set the bottom of the cone in the candy coating tilting the bowl slightly so the coating covers the area that’s about an inch to two inches from the bottom of the cone.

You can also add candy sprinkles on the bottom if you like.  

Set the bottom of the cone on the parchment paper and let the candy coating dry (about 30 minutes).

The candy coating on the bottom helps to give the cone a better ”footing” so that it doesn’t tip over when the popcorn is stacked on the top.

After dipping two of the cones in the coating, add the other square of candy coating to the bowl and melt it in the microwave.

Then dip the remaining cones and decorate with the candy sprinkles.

For the Popcorn and Caramel Chocolate Filling:

While the candy coating hardens,

pop the popcorn, add salt, and set aside.

Unwrap the caramels and add them to a medium size pan.

Heat the pan on low to medium heat and stir constantly.

Add the water,

and continue to stir.

Once the caramels are melted, remove the pan from the heat and set aside for a quick moment.

In a small bowl,

melt the candy coating in a microwave for 30 second bursts making sure to stir between each 30 seconds.

Drizzle the caramel in the bottom of the ice cream cone (about 2 teaspoons).

Next,

sprinkle the toffee bits in the bottom of the cone (about a teaspoon).

Then drizzle the chocolate (about 2 teaspoons) into the cone.

Add the popcorn until it reaches the top of the cone.

Then drizzle more of the caramel,

and chocolate,

and top with the toffee bits.

Next add as much popcorn to the top of the chocolate that will stick.

Add more kernels of popcorn by dipping them in the caramel so they’ll stick. 

When adding them, try to make an overall shape that looks like a scoop of ice cream.

Lastly, drizzle more caramel and chocolate over the popcorn,

and top with toffee bits. 

The caramel hardens quickly so you may need to warm it up on the stove a couple times in between making the cones.

Let the caramel and chocolate harden on top of the popcorn before serving (about an hour).

Print Save

Popcorn and Caramel Chocolate Candy Cones

Yield: Serves 5

Ingredients:

For the Candy Coated Cones
5 Ice Cream Cones (regular “cake” type cone with a flat bottom)
4 ounces of Vanilla Candy Coating (2 squares of Almond Bark)
Decorative Candy Sprinkles

For the Popcorn and Caramel Chocolate Filling
8 cups cooked Popcorn (about ¼ cup uncooked popcorn)
1/4 teaspoon Salt
30 Caramel Candies (the pre-wrapped squares)
1 tablespoon Water
½ cup Chocolate Chips
½ cup Heath English Toffee Bits

Directions:

For the Candy Coated Cones: Lay a piece of parchment paper over a cookie sheet. Add one of the candy cooking squares to a ramekin or small bowl that has a diameter slightly larger than the top of the ice cream cone. Melt the candy coating in a microwave for 30 second bursts making sure to stir between each 30 seconds. Dip the top of the ice cream cone in the candy coating.

You may need to tilt the bowl slightly so the coating covers the area that is about an inch to two inches from the top of the cone. Then sprinkle the decorative candies on top of the candy coating. Next, set the bottom of the cone in the candy coating tilting the bowl slightly so the coating covers the area that is about an inch to two inches from the bottom of the cone.

Set the bottom of the cone on the parchment paper and let the candy coating dry (about 30 minutes). The candy coating on the bottom helps to give the cone a better "footing" so that it doesn't tip over when the popcorn is stacked on the top. After dipping two of the cones in the coating, add the other square of candy coating to the bowl and melt it in the microwave. Then dip the remaining cones and decorate with the candy sprinkles.

For the Popcorn and Caramel Chocolate Filling: While the candy coating hardens, pop the popcorn, add salt, and set aside. Unwrap the caramels and add them to a medium size pan. Heat the pan on low to medium heat and stir constantly.

Add the water and continue to stir. Once the caramels are melted, remove the pan from the heat and set aside for a quick moment. In a small bowl, melt the candy coating in a microwave for 30 second bursts making sure to stir between each 30 seconds. Drizzle the caramel in the bottom of the ice cream cone (about 2 teaspoons). Then drizzle the chocolate in the cone (about 2 teaspoons).

Next, sprinkle some of the toffee bits in the bottom of the cone. Add the popcorn until it reaches the top of the cone. Then drizzle more of the caramel and chocolate, and top with the toffee bits. Next add as much popcorn to the top of the chocolate that will stick.

Add more kernels of popcorn by dipping them in the caramel so they’ll stick. When adding them, try to make an overall shape that looks like a scoop of ice cream. Lastly, drizzle caramel and chocolate over the popcorn and top with toffee bits. The caramel hardens quickly so you may need to warm it up on the stove a couple times in between making the cones. Let the caramel and chocolate harden on top of the popcorn before serving (about an hour).

    Pin It

4 Responses to “Popcorn and Caramel Chocolate Candy Cones”

  1. #
    1
    Kim Bee — November 8, 2012 at 9:18 am

    Dang woman, you should be arrested for this one. It’s just too cool.

    Reply

    • CouponClippingCook — November 8th, 2012 @ 10:48 pm

      Hi Kim, thank you for stopping by!

      Reply

  2. #
    2
    Kari@Loaves n Dishes — November 10, 2012 at 10:50 am

    Holy Moly! These look crazy good!

    Reply

    • CouponClippingCook — November 10th, 2012 @ 11:03 am

      Hi Kari, they are for sure! Have a nice weekend!

      Reply

Leave a Comment