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Crunchy, luscious caramel corn is a classic treat that Waggoner Chocolates does like no one else! Chose whether you want to stay with the classic flavor or mix things up with some chocolate coated pieces. Either way, you'll get two pounds of caramel corn with a resealable container—though we'll be honest, with a couple friends or family members gathered around you may finish this all in one go!


  • Choice of:
  • Two (1 lb) bags of plain caramel corn
  • One (2 lbs) bag of caramel corn with chocolate covered caramel corn


  • Serving Size: 32 total servings per purchase
  • Shelf Life: Five months
  • Country of Origin: USA

Care Instructions

  • Keep away from direct sources of heat and sunlight.


Click below for nutrition information:

Please see the Ingredients tab for ingredient information.

Food Allergens

  • Plain Caramel Corn: Milk
  • Chocolate Caramel Corn: Milk and soy
  • Manufactured in a facility that processes nut and dairy products. May contain un-popped kernels.

Please Note: Cannot ship to PO Boxes and cannot ship to Alaska, Hawaii, Puerto Rico, US Virgin Islands or Guam.

Designer Chocolate:
Known as the food of the gods, nearly two-thirds of women eat chocolate candy or desserts weekly. Chocolate surely is a trend that has taken hold and has the masses clamoring for more; and the latest trend is not just any old chocolate... it's designer chocolate.

Scrumptious, smooth, creamy, rich, delectable and indulgent are just some of the adjectives often used to describe chocolate, the delightful substance of which the average American consumes 10 pounds each year. A cultural pastime and a sweet-tooth favorite, chocolate's taste and texture incite passion unlike any other confection. From hot chocolate to truffles to cookies to cakes, chocolate is well established as a substance Americans love to love. It makes some of the best gifts for just about any occasion.

Making Designer Chocolate:
Especially passionate for chocolate are chocolatiers, those who create fine chocolate with masterpiece-like artistry. Here's how they do it:

Chocolate's pleasure comes from the painstaking process that yields the finest varieties. Chocolate begins with the seeds from inside the fruit of the cacao tree, native to regions that include South America, Africa and Indonesia. These seeds are known as cocoa beans.

The beans are fermented and dried in the sun before they are ready to go to the chocolate maker. The chocolate maker roasts the beans, sorting and blending beans from different locales to create their own distinct flavors. Next, the beans are winnowed, a process that removes the meat, also known as the nib, of the cocoa bean from the shell. The meat or nib is then ground into a substance called chocolate liquor, which is pure, unsweetened chocolate.

Much talent is required to turn this chocolate liquor into fanciful and delectable treats. The chocolate maker adds sugar, flavoring (such as vanilla) and milk (found in milk chocolate) according to his or her own special recipe. Then conching occurs; this is done with a special machine that blends ingredients. The process can take from two to six days. Next, chocolate is tempered. This involves slowly heating the chocolate then slowly cooling the chocolate in order to let the cocoa butter solidify without separating from the rest of the ingredients. The exact processes and ingredients used by each chocolate maker determine the texture, quality and taste of the final product.

Plain Caramel Corn: Sugar, brown sugar, corn syrup, butter, cream of tartar, corn, corn oil, salt, soy lecithin, vanilla, vanillin (an artificial flavor), beta carotene, natural and artificial flavors.

Chocolate Caramel Corn: Sugar, milk, cocoa butter, chocolate liquor, butter, brown sugar, corn syrup, corn, corn oil, cream of tartar, salt, soy lecithin, vanilla, vanillin (an artificial flavor), beta carotene, natural and artificial flavors.