National Popcorn Month – Drizzled Caramel Popcorn Cookie (3 winners!)

Drizzled Caramel Popcorn
Drizzled Caramel Popcorn

It’s National Popcorn Month, and The Popcorn Factory® is celebrating by sharing some of our best kept popcorn party planning secrets with you each week in October!  Popcorn has long been a staple for all celebrations – from sporting events to gift-giving and movie watching, but popcorn is also a great way to spice up your cooking.

As part of the celebration for National Popcorn Month, we are giving away 3 of the The Popcorn Factory® Drizzled Caramel Clear Favorites (Item# S3551CD) that are featured in the special recipe below! Just post about a paragraph or so below telling us some of your favorite memories with  popcorn at Halloween time. We’ll pick 3 random people (using and send them a box of the  The Popcorn Factory® Drizzled Caramel Clear Favorites.


Current Party Status:  
Winner #1) #27  Sara Lambert on October 12th, 2010 @ 9:52 p.m
Winner  #2) #12 Written By Barbara on October 11th, 2010 @ 7:28 p.m
Winner #3) #6 Written By Anne M. on October 11th, 2010 @ 7:00 p.m 
Don’t forget to try out the Drizzled Caramel Popcorn Cookie recipe below! 

Drizzled Caramel Popcorn Cookie

3 eggs

1 c. sugar

½ tsp. vanilla

1 c. flour

¼ tsp. salt

6 tbs. unsalted butter

5 oz. semi-sweet chocolate

4 oz. unsweetened chocolate

23 oz. The Popcorn Factory® Drizzled Caramel Clear Favorites (Item# S3551CD)


1)      Beat together eggs, sugar, vanilla, flour and salt in large mixing bowl.

2)      Melt semi-sweet chocolate, unsweetened chocolate and unsalted butter in a double boiler, stirring consistently, until smooth.  Remove from heat.

3)      Pour melted chocolate mixture into dry ingredients mixture in large bowl.

4)      Using an electric or hand mixer, beat on medium speed until fully incorporated.

5)      Stir in popcorn until well distributed in batter.

6)      Drop in 1 ½” balls onto baking sheets lined with parchment paper.

7)      Bake at 350° for 9-11 minutes or until golden brown.

8)   Cool completely and store in an airtight container.


Makes 2 ½ dozen cookies.