Chocolate caramel nut popcorn
Chocolate caramel nut popcorn recipe in the popcorn category
Recipe ingredients:
- 24 cups popped popcorn
- 3 cups sugar
- 1/2 cup light corn syrup
- 1/2 cup dark corn syrup
- 2/3 cup water
- 6 tablespoons stick butter or margarine
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips, 2 cups
- 1 cup sliced almonds, toasted
Recipe method:
- Spread popcorn in 2 large, deep roasting pans.
- Bring sugar, corn syrups and water to boil in 4 quart saucepan.
- Add butter and cook, stirring occasionally, until a candy thermometer registers 300 to 310 degrees F.
- When mixture forms hard, brittle threads, it is ready.
- Remove from heat. Carefully stir in salt, baking soda and vanilla extract.
- Because the candy is very hot, the vanilla extract will spatter and the mixture will foam.
- Pour over popcorn and stir to coat. Let cool. Store airtight.
- Up to 2 days before giving, break up large chunks, spread coated popcorn on two cookie sheets.
- Melt chocolate chips according to package directions.
- Drizzle over popcorn and, before chocolate hardens, sprinkle with almonds.
- Let stand at room temperature until chocolate hardens. Store airtight.
Tags: chocolate, caramel, nut, recipe, popcorn, recipes, cooking