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In the Kitchen

Chocolate-Drizzled Caramel Corn

January 18, 2019

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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!

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Spread plain popped popcorn and peanuts on a parchment-lined baking sheet. Set aside.

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In a medium saucepan over medium-high heat, bring the butter, brown sugar, corn syrup, and salt to a boil.

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Let the mixture boil for 2 minutes, stirring occasionally.

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Remove from the heat, then immediately stir in the baking soda (it will foam up).

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Pour the caramel over the popcorn and peanuts. Gently stir to coat, but don’t worry about getting every piece covered at this point.

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Bake in the oven for 60 minutes, stirring well every 15 minutes. Remove from the oven and let cool completely.

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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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