ULTIMATE CARAMEL CHOCOLATE POPCORN
Have the munchies? They're no match for this nutty caramel corn drizzled with melted chocolate. -Kim Forni, Claremont, New Hampshire
Provided by Taste of Home
Categories Snacks
Time 1h25m
Yield 5 quarts.
Number Of Ingredients 9
Steps:
- Preheat oven to 250°. Place popcorn and nuts in a greased roasting pan; set aside. In a large heavy saucepan, combine brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat; cook and stir 5 minutes. , Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to two greased 15x10X1-in. baking pans. , Bake 1 hour or until dry, stirring every 15 minutes., In a microwave, melt each chocolate separately, adding 1 teaspoon shortening to each 1/2 cup chips; stir until smooth. Drizzle over popcorn mixture; let stand until set., Break into clusters. Store in an airtight container.,
Nutrition Facts : Calories 419 calories, Fat 24g fat (8g saturated fat), Cholesterol 12mg cholesterol, Sodium 389mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.
EASY CHOCOLATE-CARAMEL POPCORN
I found this recipe on the back of a bag of Kraft Caramels. It's the perfect party snack-everyone gobbles it up! I've discovered that 12 cups of popcorn is one microwave bag, and I've also tried it with cashews instead of peanuts. Yum!
Provided by DreamoBway
Categories Candy
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F.
- Place the caramels, butter, and water in a heavy saucepan. Cook on low heat until the caramels are completely melted, stirring frequently.
- Combine the popcorn and peanuts in a large bowl. Make sure to remove all unpopped kernels. Drizzle with the caramel mixture; toss to evenly coat. Spread onto a large greased baking sheet.
- Bake for 20 minutes, stirring after 10. Sprinkle with chocolate; toss using two spoons until well mixed. Spread onto a sheet of waxed paper; cool completely.
- Break apart until small clusters or individual pieces. Store in a tightly covered container at room temperature for up to one week.
CHOCOLATE COVERED POPCORN (BOY SCOUTS COPYCAT) CARAMEL CORN
Like the Boy Scouts chocolate popcorn? You'll like this! Ever wonder how they get it to stay so crunchy? I think I figured it out! Makes a great handmade gift.
Provided by wyojess
Categories Candy
Time 2h30m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees.
- Place the popped corn in the largest baking pan you have (might have to do it in 2 batches if you only have a 9x13). You need to be able to stir the popcorn!
- Melt butter in a very large saucepan (see step 6).
- Add brown sugar and corn syrup. Stirring CONSTANTLY, bring to a boil and boil 5 minute.
- Add peanuts (if desired).
- Add soda (will foam up, so be ready).
- Pour caramel over popcorn and mix well.
- Bake popcorn one hour, stirring every 10-15 minute.
- Remove from oven and cool completely. You'll have to stir it every once in a while so it doesn't stick together.
- Spray a cookie sheet with oil or cover with parchment paper.
- Melt half of chocolate per package directions (you can melt more when you need it).
- Dip popcorn pieces in chocolate and place chocolate-covered popcorn pieces individually on the cookie sheet so they can set up.
- Popcorn can be stored at room temp or in the refrigerator. Just keep cool so it doesn't melt.
CHOCOLATE DRIZZLED CARAMEL POPCORN
One of our family's favorite way to have popcorn. People will think you bought it because it comes out so good! A great special company or family snack. Also makes a great gift!
Provided by Annamaria Settanni McDonald
Categories Popcorn
Time 1h50m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 250°F. Place popcorn, cashews and pecans in large roasting pan.
- 2. Combine brown sugar, butter and corn syrup in 2-quart saucepan. Cook over medium heat until mixture comes to a boil (7 to 8 minutes). Continue boiling 2 minutes. Remove from heat; stir in baking soda.
- 3. Pour butter mixture over popcorn mixture in pan; stir well. Bake for 60 minutes, stirring every 15 minutes. Remove from oven; place onto waxed paper or parchment paper. Cool completely. (DO NOT BREAK INTO PIECES.)
- 4. Place chocolate chips and 1 teaspoon shortening into resealable plastic food bag. Microwave on HIGH (100% power) for 30 to 45 seconds; knead bag. Continue microwaving at 15 second intervals, kneading until smooth. Cut tiny corner from bag; drizzle melted chocolate over popcorn mixture. Repeat with white baking chips and remaining 1/2 teaspoon shortening, microwaving on MEDIUM-HIGH (70% power). Drizzle over popcorn mixture. Let stand until chocolate is set (3 to 4 hours). Break popcorn mixture into pieces.
- 5. Store in container with tight-fitting lid or resealable plastic food bag.
- 6. Chocolate and white baking chips can be melted separately with shortening in a small bowl in microwave or in small saucepan over low heat until melted. Drizzle chocolate mixtures with fork or spoon.
CHOCOLATE-CARAMEL POPCORN RECIPE
Enjoy the dynamic duo of chocolate and caramel in this awesome caramel popcorn recipe! Our Chocolate-Caramel Popcorn Recipe reveals a magical treat.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 225ºF.
- Spray 15x10x1-inch pan with cooking spray. Combine popcorn and nuts in large bowl.
- Bring chocolate, sugar, corn syrup and butter to boil in saucepan on medium heat, stirring constantly; simmer on medium-low heat 5 min., stirring constantly. Remove from heat; stir in baking soda. Pour over popcorn mixture; toss to evenly coat. Press onto bottom of prepared pan.
- Bake 1 hour. Cool completely. Break into pieces.
Nutrition Facts : Calories 220, Fat 16 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 24 g, Sugar 0 g, Protein 1 g
CARAMEL NUT-CHOCOLATE POPCORN CONES
These adorable treats were inspired by the chocolate-covered ice cream cones I used when I was little. These cone are even better since there is no melting or dripping! They'll go fast at bake sales. -Julie Beckwith, Crete, Illinois
Provided by Taste of Home
Categories Snacks
Time 1h
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- Tightly cover a large roasting pan that is at least 3 in. deep with two layers of heavy-duty foil. Poke 12 holes, about 2 in. apart, in the foil to hold ice cream cones; set aside., In a microwave-safe bowl, melt chocolate chips and cream; stir until smooth. Spoon about 2 teaspoons inside each cone, turning to coat. Dip rims of cones into chocolate, allowing excess chocolate to drip into bowl. Place cones in prepared pan. Let stand until chocolate is set., Meanwhile, place the popcorn, chocolate chips and pecans in a large bowl; set aside., In a microwave, melt the caramels, cream and salt on high for 2 minutes, stirring occasionally until smooth. Pour over popcorn mixture and toss to coat., Using lightly greased hands, fill cones with popcorn mixture. Shape popcorn into a 2-in.-diameter ball on top of cones, pressing down until popcorn mixture is firmly attached to cones., For topping, place caramels and 1 teaspoon cream in a small microwave-safe bowl. Microwave on high at 20-second intervals until caramels are melted; stir until smooth. Drizzle over cones., Microwave chocolate chips and remaining cream until smooth. Drizzle over cones. Immediately sprinkle with pecans. Let stand until set. Place in bags and fasten with twist ties or ribbon if desired.
Nutrition Facts : Calories 335 calories, Fat 17g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 125mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 3g fiber), Protein 4g protein.
CHOCOLATE MOUSSE WITH SALTED CARAMEL POPCORN
I've been hooked on this recipe ever since I tasted it the first time, a long time ago. It is the most delicious chocolate mousse I've ever tasted! And combined with the salted caramel popcorn, it's amazing. As well as its delicious flavor and texture, it is also very easy to make, and doesn't take long at all. I bet you'll love it!
Provided by TheCook31082002
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 4h10m
Yield 12
Number Of Ingredients 6
Steps:
- Combine 1 can of condensed milk and chocolate in a small saucepan over low heat. Cook, stirring constantly, until melted and smooth, about 5 minutes. Transfer to a large bowl, cover, and refrigerate until chilled, about 30 minutes.
- Beat cooled chocolate mixture using an electric mixer on low speed, 2 to 3 minutes. Add cream and beat on medium speed until thick and creamy, 3 to 4 minutes.
- Spoon mixture into 12 individual serving dishes. Refrigerate for 3 hours, or overnight.
- Place packaged popcorn in the microwave; cook on high until popping begins to slow down, about 2 minutes.
- Combine remaining condensed milk, butter, and syrup in a saucepan over medium heat until boiling, about 5 minutes. Reduce heat to low and stir constantly until thick, 5 to 7 minutes. Stir in popcorn.
- Divide gooey salted caramel popcorn over chilled mousse.
Nutrition Facts : Calories 573.3 calories, Carbohydrate 58.1 g, Cholesterol 100.6 mg, Fat 35.2 g, Fiber 1.6 g, Protein 8.7 g, SaturatedFat 20.4 g, Sodium 209 mg, Sugar 48.6 g
CHOCOLATE CARAMEL POPCORN
POPCORN: Air-pop, Microwave, Store Purchased will work. TIP: You can also use milk chocolate and/or white chocolate to coat the popcorn. The process is always the same. Be careful when you work with the caramel. It is very hot and can burn! As always, when working with caramel, have a bowl of ice-cold water next to you in...
Provided by Melanie Campbell
Categories Popcorn
Time 30m
Number Of Ingredients 6
Steps:
- 1. Pop the popcorn. I like to use a hot-air popper but you can pop it any way you like.
- 2. To make the caramel: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat and cook until light golden brown. We use a large pan so that there will be room to add the popcorn. Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps.
- 3. Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with a wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool. When it is cool, place it in decorative bags to give as gifts.
CHOCOLATE CARAMEL POPCORN
Steps:
- Pop the popcorn. I like to use a hot-air popper but you can pop it any way you like. To make the caramel: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat and cook until light golden brown. We use a large pan so that there will be room to add the popcorn. Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps. Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with a wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool. When it is cool, place it in decorative bags to give as gifts. Tip: You can also use milk chocolate and/or white chocolate to coat the popcorn. The process is always the same.
SALTED CARAMEL & CHOCOLATE POPCORN MIX
Make scrumptious salted caramel popcorn with our Salted Caramel & Chocolate Popcorn Mix recipe! Eat some salted caramel popcorn for a sweet snack.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 20m
Yield 6 servings, about 1-1/3 cups each
Number Of Ingredients 3
Steps:
- Spread popcorn onto parchment-covered rimmed baking sheet.
- Sprinkle with nuts; drizzle with chocolate.
- Refrigerate 10 min. or until chocolate is firm.
- Break into bite-size clusters to serve.
Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 19 g, Fiber 3 g, Sugar 9 g, Protein 5 g
CHOCOLATE CARAMEL POPCORN
Provided by Food Network
Categories dessert
Time 30m
Yield 4 cups of popped corn
Number Of Ingredients 5
Steps:
- Pop the popcorn. I like to use a hot-air popper but you can pop it any way you like.
- To make the caramel: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat and cook until light golden brown. We use a large pan so that there will be room to add the popcorn. Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps.
- Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with a wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool. When it is cool, place it in decorative bags to give as gifts.
- Tip: You can also use milk chocolate and/or white chocolate to coat the popcorn. The process is always the same.
- Be careful when you work with the caramel. It is very hot and can burn! As always, when working with caramel, have a bowl of ice-cold water next to you in case you get caramel on your hands.
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