Crunchy, toffee-coated popcorn drizzled in milk chocolate – does it get any better than that? This easy, delicious snack will make movie night extra special!
In a medium saucepan over medium-high heat, bring the butter, brown sugar, corn syrup, and salt to a boil.
Let the mixture boil for 2 minutes, stirring occasionally.
Remove from the heat, then immediately stir in the baking soda (it will foam up).
Pour the caramel over the popcorn and peanuts. Gently stir to coat, but don’t worry about getting every piece covered at this point.
Bake in the oven for 60 minutes, stirring well every 15 minutes. Remove from the oven and let cool completely.
Melt the chocolate chips and coconut oil in the microwave on high, until melted, about 30 seconds. Use a fork to drizzle chocolate on the cooled popcorn. Refrigerate until chocolate is set, about 15 minutes. Break into chunks and store at room temperature in an airtight container for 2-3 days.
Chocolate-Drizzled Caramel Corn
Makes 8 cups
7-8 cups plain popped popcorn
¾ cup peanuts
6 Tablespoons unsalted butter
½ cup brown sugar
¼ cup light corn syrup
¼ teaspoon salt
½ teaspoon baking soda
1/3 cup milk chocolate chips
1 teaspoon coconut oil
Preheat oven to 250°F. Line a baking sheet with parchment paper. Spread popcorn and peanuts on the baking sheet. Set aside.
In a medium saucepan over medium-high heat, bring butter, brown sugar, corn syrup, and salt to a boil, stirring occasionally. Boil for 2 minutes, stirring occasionally. Remove from heat and stir in baking soda (it will foam up). Pour mixture over popcorn and peanuts; stir to combine.
Bake for 60 minutes, stirring every 15 minutes. Remove from oven and let cool completely.
Microwave chocolate chips and coconut oil in a bowl on HIGH until melted, about 30 seconds. Stir until smooth. Dip a fork in the melted chocolate and drizzle over the cooled popcorn. Refrigerate until chocolate is set, about 15 minutes. Break into chunks and store in an airtight container for 2-3 days.
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