Chocolate-Covered Caramel Corn Recipe
Description
In this chocolate-covered caramel corn recipe, buttery popcorn is tossed with peanuts, glazed with caramel, and baked until crunchy. A drizzle of chocolate makes this a big-batch snack that will please a crowd.
Ingredients
•
4 (3 1/4 ounce) packages butter-flavored microwave popcorn
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2 cups dry-roasted peanuts
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2 cups brown sugar
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1 cup margarine
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1/2 cup light corn syrup
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1 teaspoon salt
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1 teaspoon vanilla extract
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1/2 teaspoon baking soda
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1 (14 ounce) bag chocolate almond bark, broken into pieces
Directions
1
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.
2
Preheat oven to 250 degrees F (120 degrees C).
3
Combine brown sugar, margarine, corn syrup, and salt in a saucepan over medium heat. Bring to a boil, stirring to blend. Simmer, stirring constantly, for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy.
4
Pour brown sugar mixture over popcorn-peanut mixture; stir to coat.
5
Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
6
Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.
7
Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring each time until smooth, 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.