CHOCOLATE COVERED CARAMEL POPCORN RECIPES

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CHOCOLATE-COVERED CARAMEL CORN RECIPE | ALLRECIPES



Chocolate-Covered Caramel Corn Recipe | Allrecipes image

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

4 (3.25 ounce) packages butter-flavored microwave popcorn
2 cups dry-roasted peanuts
2 cups brown sugar
1 cup margarine
½ cup light corn syrup
1 teaspoon salt
1 teaspoon vanilla extract
½ teaspoon baking soda
1 (14 ounce) bag chocolate almond bark, broken into pieces

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

CHOCOLATE-COVERED CARAMEL CORN RECIPE - BETTYCROCKER.COM



Chocolate-Covered Caramel Corn Recipe - BettyCrocker.com image

Looking for a crunchy snacks idea? Then check out this chocolate and caramel popcorn recipe.

Provided by Betty Crocker Kitchens

Total Time 3 hours 50 minutes

Prep Time 20 minutes

Yield 18

Number Of Ingredients 8

12 cups popped popcorn*
3 cups unblanched whole almonds, pecan halves or walnut halves
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt*
1/2 teaspoon baking soda
1/2 cup semisweet chocolate chips, milk chocolate chips or white vanilla baking chips

Steps:

  • Heat oven to 200°F. Remove any unpopped kernels from popcorn. In very large roasting pan or very large bowl, place popcorn and nuts, or divide popcorn and nuts between 2 ungreased 13x9-inch pans.
  • In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup and salt. Heat to boiling, stirring occasionally. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.
  • Pour sugar mixture over popcorn mixture; toss until evenly coated. If using bowl, transfer mixture to 2 ungreased 13x9-inch pans. Bake 1 hour, stirring every 15 minutes. Spread on foil or cooking parchment paper. Cool completely, about 30 minutes.
  • In medium bowl, place 3 cups popcorn mixture. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly. Drizzle chocolate evenly over 3 cups popcorn mixture; toss gently to thoroughly coat popcorn. Spread in single layer on foil or cooking parchment paper. Cool about 2 hours or until chocolate is firm. Add chocolate-covered popcorn mixture to remaining popcorn mixture; toss gently to combine. Store tightly covered.

Nutrition Facts : Calories 330 , CarbohydrateContent 27 g, CholesterolContent 15 mg, FatContent 3 1/2 , FiberContent 4 g, ProteinContent 6 g, SaturatedFatContent 5 g, ServingSize 1 Cup, SodiumContent 150 mg, SugarContent 17 g, TransFatContent 0 g

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