Chocolate-Covered Caramel Corn recipe
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Ingredients
- 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
Nutrition Info
- 544 caloriescarbohydrate: 54.6 gcholesterol: : -fat: 37.3 gfiber: 4.7 gprotein: 8.2 gsaturatedFat: 9.6 gservingSize: -sodium: 658.5 mgsugar: 22.3 gtransFat: : -unsaturatedFat: : -
Directions Chocolate-Covered Caramel Corn
Directions
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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.