Chocolate-Covered Caramel Corn

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Description

Chocolate-covered caramel corn. Disposable roasting pans work great for mixing. Store in airtight containers or resealable plastic bags.

Ingredients

  • 4 (3.25 ounce) packages butter-flavored microwave popcorn
  • 2 cups dry-roasted peanuts (Optional)
  • 2 cups brown sugar
  • 1 cup margarine
  • ½ cup light corn syrup
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 1 (14 ounce) bag chocolate almond bark, broken into pieces

Instructions

  1. Place 1 bag popcorn in the microwave; cook on high until popping begins to slow down
  2. about 2 1/2 minutes. Repeat with remaining bags. Open bags carefully; divide popcorn between 2 shallow baking dishes. Mix in peanuts.
  3. Preheat oven to 250 degrees F (120 degrees C).
  4. Combine brown sugar
  5. margarine
  6. corn syrup
  7. and salt in a saucepan over medium heat. Bring to a boil
  8. stirring enough to blend. Simmer
  9. stirring constantly
  10. for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy.
  11. Pour brown sugar mixture over the popcorn-peanut mixture; stir to coat.
  12. Bake in the preheated oven
  13. stirring every 25 minutes
  14. until a cooled piece of popcorn is crunchy
  15. about 1 hour.
  16. Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.
  17. Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals
  18. stirring after each melting
  19. 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.

Prep Time: 20 mins

Cook Time: 1 hr 21 mins

Total Time: 1 hr 41 mins

Servings: 16

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