ULTIMATE CARAMEL CHOCOLATE POPCORN
Have the munchies? They're no match for this nutty caramel corn drizzled with melted chocolate. -Kim Forni, Claremont, New Hampshire
Provided by Taste of Home
Categories Snacks
Time 1h25m
Yield 5 quarts.
Number Of Ingredients 9
Steps:
- Preheat oven to 250°. Place popcorn and nuts in a greased roasting pan; set aside. In a large heavy saucepan, combine brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat; cook and stir 5 minutes. , Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to two greased 15x10X1-in. baking pans. , Bake 1 hour or until dry, stirring every 15 minutes., In a microwave, melt each chocolate separately, adding 1 teaspoon shortening to each 1/2 cup chips; stir until smooth. Drizzle over popcorn mixture; let stand until set., Break into clusters. Store in an airtight container.,
Nutrition Facts : Calories 419 calories, Fat 24g fat (8g saturated fat), Cholesterol 12mg cholesterol, Sodium 389mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE CARAMEL POPCORN
Provided by Food Network
Categories dessert
Time 30m
Yield 4 cups of popped corn
Number Of Ingredients 5
Steps:
- Pop the popcorn. I like to use a hot-air popper but you can pop it any way you like.
- To make the caramel: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat and cook until light golden brown. We use a large pan so that there will be room to add the popcorn. Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps.
- Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with a wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool. When it is cool, place it in decorative bags to give as gifts.
- Tip: You can also use milk chocolate and/or white chocolate to coat the popcorn. The process is always the same.
- Be careful when you work with the caramel. It is very hot and can burn! As always, when working with caramel, have a bowl of ice-cold water next to you in case you get caramel on your hands.
CARAMEL CHOCOLATE CORN
Caramel corn with roasted peanuts and chocolate. This will take a while to make, but is well worth it!
Provided by Jen
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 30m
Yield 32
Number Of Ingredients 10
Steps:
- Grease cookie sheets.
- Place popcorn and peanuts in a paper bag. Set aside.
- In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat.
- Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool.
- In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool before serving.
Nutrition Facts : Calories 147.2 calories, Carbohydrate 15.3 g, Cholesterol 9.4 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 3.6 g, Sodium 183.5 mg, Sugar 10.4 g
EASY CHOCOLATE-CARAMEL POPCORN
I found this recipe on the back of a bag of Kraft Caramels. It's the perfect party snack-everyone gobbles it up! I've discovered that 12 cups of popcorn is one microwave bag, and I've also tried it with cashews instead of peanuts. Yum!
Provided by DreamoBway
Categories Candy
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F.
- Place the caramels, butter, and water in a heavy saucepan. Cook on low heat until the caramels are completely melted, stirring frequently.
- Combine the popcorn and peanuts in a large bowl. Make sure to remove all unpopped kernels. Drizzle with the caramel mixture; toss to evenly coat. Spread onto a large greased baking sheet.
- Bake for 20 minutes, stirring after 10. Sprinkle with chocolate; toss using two spoons until well mixed. Spread onto a sheet of waxed paper; cool completely.
- Break apart until small clusters or individual pieces. Store in a tightly covered container at room temperature for up to one week.
EASY CARAMEL POPCORN
This is habit-forming, it is soooo good and so simple to make, you can also use unskinned almonds or use whatever nut you desire --- you may also add 1/3 cup molasses for a stronger caramel flavor :)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h10m
Yield 6 quarts
Number Of Ingredients 8
Steps:
- Set oven to 250 degrees F.
- Put the popped corn in a large bowl.
- Melt the margarine (or butter) stir in brown sugar, corn syrup and salt; bring to a boil, stirring constantly.
- Then boil for 5 minutes WITHOUT stirring (this is important DO NOT stir for 5 minutes!).
- Remove from heat and stir in baking soda and vanilla.
- Add in the nuts and stir to combine.
- Pour the mixture over popped corn in bowl; mix well with a wooden spoon to combine.
- Transfer to a large greased roasting pan, and bake for 1 hour, stirring every 10-15 minutes.
- Remove from oven then cool.
- Break into pieces.
- Store in a tightly covered tin box.
- Delicious!
EASY CARAMEL POPCORN
I like to make this for football parties or for any casual get togethers. It turns out great every time! Make it ahead of time and put it in zip-lock bags to keep fresh and crunchy.
Provided by SuzyQ in Seattle
Categories Lunch/Snacks
Time 25m
Yield 18 cups, 18 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Pop the popcorn and distribute it evenly between 2 large baking sheets with rims.
- Divide the peanuts in half and sprinkle on top of the popcorn.
- In a heavy saucepan melt butter over medium heat. Stir in brown sugar and molasses.
- Bring to a boil and boil for 5 minutes.
- Remove from heat and drizzle over the 2 sheets of popcorn, distributing it as evenly as possible.
- Bake in oven for 15 minutes, gently turning the popcorn with a large spatula every 3 minutes.
- As it bakes, the caramel will melt and cover the popcorn evenly.
Nutrition Facts : Calories 198.4, Fat 11.8, SaturatedFat 4.2, Cholesterol 13.6, Sodium 152.6, Carbohydrate 21.4, Fiber 2.2, Sugar 12.1, Protein 4.1
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