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Carmel Popcorn**

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Ingredients

  • 12 cups popped popcorn
  • 2 cups almonds (also good: peanuts, hazelnuts, cashews)
  • 1 cup firmly packed brown sugar
  • 3/4 cup (6 oz) salted butter
  • 1/2 cup light corn syrup
  • 1 tsp baking soda
  • 1 cup 60% chocolate chips
  • 2 tsp veg oil

Details

Preparation

Step 1

Heat the oven to 250F.
Once the popcorn is made, combine the following ingredients in a medium saucepan over medium heat: brown sugar, butter and corn syrup. Stir while the butter and sugar melt together and let the mixture come to a boil, about 8 minutes, then let it boil for 2 min.
Stir in the baking soda and remove the pan from the burner.
Put the popcorn and the nuts in a large bowl and pour the sauce over and mix well. Line two half-sheet pans with foil and spray with non-stick spray. Divide the popcorn mixture between the two trays.
Bake 60 minutes, stirring each pan every 15 minutes. Remove from the oven.
Put the choc chips and veg oil in a bowl or microwave-safe measuring cup and microwave 50% power 2-3 min, stirring every 45 sec or so, until completely melted.
Drizzle the chocolate evenly over the caramel corn on both pans. Let the pans sit at room

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