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Chocolate-Covered Caramel Corn

Olivia rodrigo 'sour' album release date.

Recipe Summary Chocolate-Covered Caramel Corn

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

Ingredients | Sour Album Cover

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

Directions

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.

Preheat oven to 250 degrees F (120 degrees C).

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.

Pour brown sugar mixture over the popcorn-peanut mixture; stir to coat.

Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.

Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.

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.

Info | Sour Album Cover

prep: 20 mins cook: 1 hr 21 mins total: 1 hr 41 mins Servings: 16 Yield: 16 servings

TAG : Chocolate-Covered Caramel Corn

Desserts, Candy Recipes, Popcorn Candy Recipes,