Christmas Crack Corn
Popcorn is covered in caramel and chocolate, absolutely delicious! Like the recipe title implies this Christmas Crack Corn is very addictive, no matter the quantity it's never enough!
- 12 cups popped corn
- 1 cup brown sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 8 tablespoons (one stick) unsalted butter
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- I cup salted peanuts, roughly chopped, optional
- 6 ounces (about 1 cup) semisweet chocolate chips (I use Ghirardelli 60%)
- Grapeseed, vegetable, or canola oil for greasing pans and bowls
Cooking time 120mins
Preheat oven to 250°F.
Prepare the popcorn using whatever method you prefer. If using a pot, 1 cup corn, 1/3 cup oil (grapeseed, vegetable, or canola) and ½ teaspoon salt should do the trick. If using microwave popcorn, buy an unbuttered, lightly salted variety. And did you know you can make your own microwave popcorn using a paper bag?
Grease a large mixing bowl with oil and measure out 12 cups of popcorn into the bowl.
In a medium pot or saucepan (make sure the sides are at least 3 inches high), add the sugar, corn syrup, butter, and ½ teaspoon salt. Measure out the vanilla and baking soda and have ready. Prep the peanuts (if using) before heating the sugar mixture.
You will also want to have two spoons or rubber spatulas close at hand, and a large baking sheet with sides or roasting pan. Coat all of these with a little oil.
Heat the sugar/butter mixture until it comes to a boil. Stir constantly for five minutes on a low boil. Take off the heat and add the baking soda and vanilla (it will get foamy). Stir to incorporate. Pour the caramel mixture over the popcorn (add the peanuts). Mix with the spoons/spatulas as best you can. Don’t try to mix with your hands—the caramel will burn. Don’t worry if it doesn’t mix evenly. You can fix that in the oven.
Dump the corn and caramel onto the prepared baking sheet, spread out as much as possible, and place in the preheated oven. Check after 10 to 15 minutes and stir the mixture. The caramel will soften and you should be able to mix it more thoroughly. Bake 1 hour, stirring every 15 minutes. Allow the corn to cool completely and break up any large pieces before proceeding.
Melt the chocolate, either in a double boiler or in the microwave (50% power, in 30 second increments), until just melted. Using a spoon, drizzle the chocolate over the pan of caramel corn. You want big chocolate bits, not tiny drizzles. Do not stir. Let chill in the fridge for 15 minutes before packaging or eating.
Makes one large baking sheet of popcorn. It’s never enough.
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