MILK CHOCOLATE POPCORN
This copy cat recipe from Nestle's Kitchens makes a crispy chocolate coating for peanuts and popcorn. Enjoy!
Provided by Diana Adcock
Categories Lunch/Snacks
Time 45m
Yield 14 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 300F degrees.
- Grease a large roasting pan.
- Combine popcorn and nuts in prepared roasting pan.
- Combine morsels, corn syrup and butter in a medium, heavy-duty saucepan.
- Cook over medium heat, stirring constantly, until mixture boils.
- Pour over popcorn and toss well to coat.
- Bake, stirring frequently for 30 to 40 minutes.
- Loosen popcorn from pan and allow to cool slightly in pan.
- Remove to a wax paper lined cookie sheet to cool completely.
- Keeps for two weeks in an airtight container in the fridge-yeah, right!
Nutrition Facts : Calories 373.7, Fat 24.8, SaturatedFat 5.4, Cholesterol 9.5, Sodium 356.4, Carbohydrate 33, Fiber 4.3, Sugar 9.4, Protein 10.8
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