CHOCOLATE-COVERED POPCORN
From the book, Caramel Knowledge. I'm not a huge plain or even buttered popcorn fan, but if it's dressed up with something gooey and sweet, then I'm so very there! Cooling time not included in preparation time.
Provided by Recipe Junkie
Categories Candy
Time 10m
Yield 1 bowl popcorn
Number Of Ingredients 4
Steps:
- Line a couple of baking sheets with waxed paper.
- Pop the popcorn.
- Salt and pour into a large bowl.
- As best you can, remove any of the kernels that didn't get popped. [Very important for tooth saftey!].
- Melt the chocolate and pour it over the still-warm popcorn.
- Toss thoroughly, using two very large spoons.
- Using the spoons, spread the coated popcorn onto the waxed paper covered pans and cool int he refrigerato until the chocolate has set.
- Break apart any big clumps before you pour the chocolate popcorn into a bowl to serve.
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 COVERED POPCORN
Create a new family tradition with our Chocolate Covered Popcorn recipe. Peppermint-flavor marshmallows make our Chocolate Covered Popcorn extra special.
Provided by My Food and Family
Categories Popcorn Recipes
Time 35m
Yield 10 servings, 1 cup each
Number Of Ingredients 4
Steps:
- Microwave butter and chocolate in large microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add marshmallows; toss to evenly coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Pour over popcorn in large bowl; toss to evenly coat.
- Spread onto rimmed baking sheet sprayed with cooking spray.
- Bake 20 to 25 min. or until crisp, stirring after 15 min. Spread onto parchment-covered baking sheet; cool completely.
Nutrition Facts : Calories 220, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 220 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 7 g, Protein 2 g
DARK CHOCOLATE COVERED POPCORN SNACK
From the Great American Chocolate Contest Cookbook, this recipe makes a great Christmas gift or party food, but is SO good you'll probably end up keeping it for yourself!
Provided by BigHeart
Categories Candy
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees.
- Place the popped corn and nuts in a large roasting pan and mix together.
- In a medium saucepan over medium heat, combine the sugar, corn syrup, salt, and butter.
- Bring to a boil, stirring constantly. Stir in the chocolate. Continue to cook, stirring constantly, until the chocolate is completely melted and the mixture becomes very thick.
- Remove from the heat and stir in the vanilla. Pour the chocolate syrup over the popcorn and nuts in the roasting pan and stir to coat evenly.
- Bake for 1 hour, stirring occasionally. Place the hot poppycock on a large cookie sheet, lined with foil and lightly coated with a nonstick cooking spray, to cool. Store poppycock in a plastic ziploc bag.
Nutrition Facts : Calories 846.5, Fat 46.4, SaturatedFat 19.9, Cholesterol 15.3, Sodium 598.7, Carbohydrate 116.7, Fiber 12.5, Sugar 63.6, Protein 13.5
CHOCOLATE COVERED POPCORN
This is just a quick snack that can be put in celophane baggies for little gifts. Use different colors of chocolate for the holidays. I used blue for July 4th. It's delicious.
Provided by JANE LOUISE
Categories Popcorn
Time 15m
Number Of Ingredients 3
Steps:
- 1. In double broiler, melt chocolate while popping the 3 bags of microwave popcorn. Put all popped corn in a large bowl. Pour the melted chocolate over it and stir with spatula or hands. Salt to give it a sweet and salty taste. Let cool...but don't put in fridge. It will make the popcorn stick to the bowl. Just put in a cool place. Then put in pretty bags with ribbon ties or in a plastic container.
CHOCOLATE COVERED POPCORN
A quick and easy "go-to" for a sweet treat or last minute holiday (or anytime) gifts!!
Provided by Erin Mascroft
Categories Other Desserts
Time 40m
Number Of Ingredients 3
Steps:
- 1. Pop the bag of popcorn; spread onto parchment paper. Remove all un-popped kernels (careful, they are hot!) Let popcorn cool.
- 2. Melt almond bark according to package directions in the microwave or on a double boiler. Using a spoon drizzle over cooked popcorn; use decorative sprinkles, if desired, before the almond bark has hardened. Let it stand for 15-20 minutes until the bark has hardened. Once hard, carefully use your fingers to "toss" the popcorn gently. Repeat the coating process again. Makes awesome goodie and gift bags! Enjoy!
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