CHOCOLATE-COVERED CARAMEL CORN
Chocolate-covered caramel corn. Disposable roasting pans work great for mixing. Store in airtight containers or resealable plastic bags.
Provided by ala
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h41m
Yield 16
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 544 calories, Carbohydrate 54.6 g, Fat 37.3 g, Fiber 4.7 g, Protein 8.2 g, SaturatedFat 9.6 g, Sodium 658.5 mg, Sugar 22.3 g
CHOCOLATE CARAMEL CORN
I didn't know that Halloween was such a big holiday until I came to the States. Now, I'm the first to put on a costume and engage in holiday mischief! This sweet, crunchy confection is addictively good, perfect for a trick-or-treat bag. Kids and their parents love it. I like to use bittersweet chocolate, but you can use any type or combination you prefer. Be extremely careful when working with caramel, as it can burn terribly. Have a big bowl of ice water nearby, so that if you are spattered with hot caramel, you can quickly immerse your hands or arms into the soothing cold.
Provided by Judith Choate, Jacques Torres
Categories Cookstr Recipes
Number Of Ingredients 7
Steps:
- Line a large baking pan with parchment paper. Set aside.
- Pop the corn by your usual method, but use no oil and add no salt. Set aside.
- Combine the sugar, corn syrup, butter, and salt in a heavy bottomed saucepan large enough to hold the popped corn. Clip a thermometer to the side of the pan, place the pan over medium-high heat, and heat, without stirring, until the mixture registers 311°F. Stir in the baking soda, taking care, as it will cause the mixture to bubble up, then quickly add the popcorn and stir rapidly with a wooden spoon to coat the corn evenly with the caramel. Scrape the caramel corn onto the prepared baking pan, pushing it out evenly over the bottom of the pan to avoid clumping. Let cool completely. Once cool, break up any clumps with your hands.
- Transfer the caramel corn to a large bowl. Gradually ladle the chocolate over the caramel corn while stirring with a wooden spoon to coat evenly. Continue stirring until all of the corn is nicely covered. Let cool completely.
- Serve immediately, or store, tightly covered, in a cool spot for a day or two.
CARAMEL CHOCOLATE CORN
Caramel corn with roasted peanuts and chocolate. This will take a while to make, but is well worth it!
Provided by Jen
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 30m
Yield 32
Number Of Ingredients 10
Steps:
- Grease cookie sheets.
- Place popcorn and peanuts in a paper bag. Set aside.
- In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat.
- Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool.
- In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool before serving.
Nutrition Facts : Calories 147.2 calories, Carbohydrate 15.3 g, Cholesterol 9.4 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 3.6 g, Sodium 183.5 mg, Sugar 10.4 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.
CHOCOLATE COVERED CARAMEL CORN
Make and share this Chocolate Covered Caramel Corn recipe from Food.com.
Provided by andypandy
Categories Candy
Time 1h10m
Yield 7 quarts
Number Of Ingredients 12
Steps:
- Prepare Caramel Corn:.
- Combine brown sugar, butter, syrup and salt in a saucepan.
- Boil 5 minutes.
- Remove from heat and add the baking soda and vanilla.
- Stir well and then pour over popped corn in a large roaster.
- If you have to put into two large tinfoil buttered roasters, it will be easier to stir in two pans.
- Bake in oven at 250 degrees for one hour, stirring every 15 minutes.
- Pour onto waxed paper and cool.
- Break up into pieces.
- Chocolate Coating:.
- Melt chips, marshmallows, butter and water for about four minutes in the microwave, stirring until smooth.
- You can do this on the stove top too, just melt until very smooth.
- Place the cooled caramel corn and peanuts, if using, in a large roasting pan or on a large cookie sheet, single layer, and drizzle chocolate over lightly. Using a baggy with the corner snipped off, will help drizzling the coating over top.
Nutrition Facts : Calories 953.7, Fat 51.3, SaturatedFat 25.5, Cholesterol 78.4, Sodium 763.5, Carbohydrate 128.3, Fiber 4.9, Sugar 86.6, Protein 4.8
CHOCOLATE CARAMEL-CORN CANDY CUBES
Steps:
- Unwrap candy bars and place face down on waxed or parchment paper; set aside.
- In a microwave-safe bowl, combine caramels with butter. Heat in microwave on HIGH heat for about 2 minutes, stirring every 30 seconds until completely melted.
- Combine white chocolate with 1 1/2 teaspoons shortening in a medium bowl and place over a pot of simmering water to form a double boiler. Repeat with chocolate chips and remaining shortening. Heat both chocolates until melted and smooth, making sure to stir frequently. Remove from heat and set aside.
- Drizzle half the melted caramel over the candy bars. Divide and mound caramel corn on top of each bar. Drizzle with half the melted milk chocolate and top with remaining caramel corn. Drizzle with remaining melted milk chocolate, white chocolate and remaining melted caramel. Place in refrigerator for 20 minutes to set.
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.
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.
CHOCOLATE-COVERED CARAMEL CORN
Looking for a crunchy snacks idea? Then check out this chocolate and caramel popcorn recipe.
Provided by Betty Crocker Kitchens
Categories Snack
Time 3h50m
Yield 18
Number Of Ingredients 8
Steps:
- Heat oven to 200°F. Remove any unpopped kernels from popcorn. In very large roasting pan or very large bowl, place popcorn and nuts, or divide popcorn and nuts between 2 ungreased 13x9-inch pans.
- In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup and salt. Heat to boiling, stirring occasionally. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.
- Pour sugar mixture over popcorn mixture; toss until evenly coated. If using bowl, transfer mixture to 2 ungreased 13x9-inch pans. Bake 1 hour, stirring every 15 minutes. Spread on foil or cooking parchment paper. Cool completely, about 30 minutes.
- In medium bowl, place 3 cups popcorn mixture. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly. Drizzle chocolate evenly over 3 cups popcorn mixture; toss gently to thoroughly coat popcorn. Spread in single layer on foil or cooking parchment paper. Cool about 2 hours or until chocolate is firm. Add chocolate-covered popcorn mixture to remaining popcorn mixture; toss gently to combine. Store tightly covered.
Nutrition Facts : Calories 330, Carbohydrate 27 g, Cholesterol 15 mg, Fat 3 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Cup, Sodium 150 mg, Sugar 17 g, TransFat 0 g
CHILI-CHOCOLATE CARAMEL CORN
Warning: It's really hard to walk away from this sweet, salty, spicy, crunchy snack. If you're taking it to a party, consider making a double batch because you won't come home with leftovers. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 6
Steps:
- In a microwave, melt chocolate chips and shortening; stir until smooth. Stir in chili pepper and cinnamon. Drizzle over caramel popcorn with peanuts; toss to coat. Arrange on a waxed paper-lined baking sheet. Refrigerate until set; break into pieces. If desired, add dried cranberries. Store in an airtight container.
Nutrition Facts : Calories 336 calories, Fat 13g fat (6g saturated fat), Cholesterol 6mg cholesterol, Sodium 97mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 3g fiber), Protein 5g protein.
WHITE CHOCOLATE CARAMEL CORN MIX
Whatever the candy man can do, you can do, too-easily! If you know how to melt chocolate and pop corn, you can make this nutty mix.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 24 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 300°F.
- Spray large rimmed baking sheet with cooking spray. Microwave caramels, butter and milk in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until caramels are completely melted and mixture is well blended.
- Combine popcorn, pretzels and nuts in separate large bowl. Add caramel sauce; mix lightly. Spread onto prepared baking sheet.
- Bake 20 min., stirring after 10 min. Cool completely.
- Melt chocolate as directed on package. Break popcorn mixture into small clusters; place in large bowl. Drizzle with melted chocolate. Refrigerate 15 min. or until chocolate is firm.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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
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