CHOCOLATE DRIZZLED CARAMEL CORN RECIPE - FOOD.COM
This is so yummy! My girlfriend gave me the recipe and it sat in my cupboard for awhile and we tried it on a whim one year. Since then we included small bags of this is our Christmas gift baskets and people always rave about it. Sometimes we leave out the peanuts out and some times we leave the chocolate off. The popcorn without the chocolate is fabulous!
Total Time 34 minutes
Prep Time 30 minutes
Cook Time 4 minutes
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Grease two large cookie sheets.
- Place popcorn and peanuts in large paper bag. Set aside.
- In a glass bowl, combine sugar, butter, corn syrup, vanilla and salt.
- Microwave for 4 minutes until bubbly.
- Stir in baking soda.
- Pour over the popcorn in the bag. Fold over the top of the bag and shake. Shake until the the coating is evenly distributed.
- Roll down the edges of the bag and place bag in the microwave for 2 minutes, stopping every 40 seconds and shaking to mix.
- Spread mixture onto prepared sheets to cool.
- In a small glass bowl, combine chocolate chips and shortening. Microwave 90 seconds, stirring once, until melted.
- Drizzle over popcorn mixture. Let cool.
Nutrition Facts : Calories 244.2, FatContent 14, SaturatedFatContent 5, CholesterolContent 15.7, SodiumContent 351.5, CarbohydrateContent 27.8, FiberContent 2.4, SugarContent 16.3, ProteinContent 4.6
CHOCOLATE-COVERED CARAMEL CORN RECIPE | ALLRECIPES
Chocolate-covered caramel corn. Disposable roasting pans work great for mixing. Store in airtight containers or resealable plastic bags.
Provided by ala
Categories Desserts Candy Recipes Popcorn Candy Recipes
Total Time 1 hours 41 minutes
Prep Time 20 minutes
Cook Time 1 hours 21 minutes
Yield 16 servings
Number Of Ingredients 9
Steps:
- Place 1 bag popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Repeat with remaining bags. Open bags carefully; divide popcorn between 2 shallow baking dishes. Mix in peanuts.
- Preheat oven to 250 degrees F (120 degrees C).
- Combine brown sugar, margarine, corn syrup, and salt in a saucepan over medium heat. Bring to a boil, stirring enough to blend. Simmer, stirring constantly, for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy.
- Pour brown sugar mixture over the popcorn-peanut mixture; stir to coat.
- Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
- Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.
- Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.
Nutrition Facts : Calories 544 calories, CarbohydrateContent 54.6 g, FatContent 37.3 g, FiberContent 4.7 g, ProteinContent 8.2 g, SaturatedFatContent 9.6 g, SodiumContent 658.5 mg, SugarContent 22.3 g
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