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Chocolate-Covered Caramel Corn
Chocolate-Covered Caramel Corn
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Prep Time:
20 minutes
Total Time:
3 hours 50 minutes
Indulge in crispy chocolate caramel popcorn for the perfect snack!
Ingredients:
  • 12 cups popped popcorn*
  • 3 cups unblanched whole almonds, pecan halves or walnut halves
  • 1/2 cup butter or margarine
  • 1 cup packed brown sugar
  • 1/4 cup light corn syrup
  • 1/2 teaspoon salt*
  • 1/2 teaspoon baking soda
  • 1/2 cup semisweet chocolate chips, milk chocolate chips or white vanilla baking chips
Instructions:
  • Preheat oven to 200°F. Remove any unpopped kernels from the popcorn. Spread the popcorn and nuts in a large roasting pan or split them between two 13x9-inch pans.
  • In a 2-quart saucepan, melt butter over medium heat. Add brown sugar, corn syrup, and salt. Bring to a boil, stirring occasionally. Let it cook for 5 minutes without stirring, then remove from heat. Stir in baking soda until it becomes foamy.
  • Drizzle the sugar mixture over the popcorn and mix until fully coated. If using a bowl, spread the mixture onto two ungreased 13x9-inch pans. Bake for 1 hour, stirring every 15 minutes. Spread the popcorn on foil or parchment paper to cool completely for about 30 minutes.
  • Put 3 cups of popcorn mixture in a medium bowl. Melt chocolate chips in a 1-quart saucepan over low heat, stirring constantly. Drizzle the melted chocolate evenly over the popcorn, gently tossing to coat it completely. Spread the chocolate-covered popcorn on foil or parchment paper in a single layer. Allow it to cool for about 2 hours until the chocolate sets. Combine the chocolate-covered popcorn with the remaining popcorn mixture, tossing gently. Store in an airtight container.

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