recipe: Chocolate-covered Caramel Corn

Chocolate-covered Caramel Corn

Chocolate-covered Caramel Corn
  • Prep Time: 1 h 41 m
  • Calories: 544 kcal
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Ingredients

Directions

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