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Chocolate-Covered Caramel Corn
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Prep Time:
20 minutes
Cook Time:
81 minutes
Total Time:
101 minutes
Indulgent caramel corn and peanuts baked together, topped with decadent chocolate almond bark - a perfect treat for a gathering.
Ingredients:
  • 4 (3.25 ounce) packages butter-flavored microwave popcorn
  • 2 cups dry-roasted peanuts
  • 2 cups brown sugar
  • 1 cup margarine
  • 0.5 cup light corn syrup
  • 1 teaspoon salt
  • 0.5 teaspoon baking soda
  • 1 (14 ounce) bag chocolate almond bark, broken into pieces
Instructions:
  • Microwave 1 bag of popcorn on high until popping slows, approximately 2 1/2 minutes. Repeat with the rest of the bags. Carefully open the bags and divide the popcorn evenly between 2 shallow baking dishes. Add peanuts into the mix.
  • Preheat your oven to a toasty 250 degrees F (120 degrees C).
  • In a saucepan over medium heat, combine brown sugar, margarine, corn syrup, and salt. Bring to a boil, stirring until blended. Simmer and stir constantly for 5 minutes. Remove from heat and mix in vanilla extract and baking soda until light and foamy.
  • Drizzle the brown sugar mixture onto the popcorn-peanut mix and toss until evenly coated.
  • Bake in the preheated oven, stirring every 25 minutes, until popcorn is crunchy when cooled, approximately 1 hour.
  • Prepare a flat work surface by lining it with waxed paper. Spread out the popcorn on the paper and gently separate any big clusters.
  • Melt chocolate almond bark in the microwave in short intervals, stirring each time, for 1 to 3 minutes. Transfer to a plastic bag, cut off a corner, and drizzle over popcorn. Allow the popcorn to cool until the chocolate hardens.

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