Chocolate Covered Caramel Corn Food

CHOCOLATE CARAMEL CORN

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.

CHOCOLATE COVERED CARAMELS

Steps:

• Add the sugar, heavy cream, corn syrup, butter and salt to a dutch oven (with a candy thermometer attached) on medium heat, whisking well until it comes to a boil, then lower the heat to medium low, whisking well until it reaches 250 degrees.
• Turn off the heat and whisk in the vanilla extract then pour it into the baking pan and let it harden for 4-6 hours before cutting.
• Place the caramels in the refrigerator for an hour before dipping to help keep them from melting before dipping.
• Melt the chocolate disks in 30 second increments until completely smooth then with a fork dip then dip them into the chocolate and place them on a sheet of wax paper or parchment paper to harden.

CHOCOLATE-COVERED CARAMEL CORN

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.

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.
• 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

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.

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.

CARAMEL CHOCOLATE CORN

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.

ULTIMATE CARAMEL CHOCOLATE POPCORN

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.,

CHOCOLATE COVERED POPCORN (BOY SCOUTS COPYCAT) CARAMEL CORN

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.

SALTED CHOCOLATE CARAMEL POPCORN

Steps:

• Preheat oven to 250.
• Line a large baking sheet with aluminum foil; set aside.
• Place the popped popcorn in a large bowl; set aside.
• Melt butter in a small saucepan over medium-high heat.
• Add brown sugar, corn syrup, and salt; stir until it starts to boil.
• Let boil for 2 minutes without stirring.
• Mix in baking soda and vanilla; mix until thoroughly combined.
• Pour over popcorn, stirring to coat.
• Add in chocolate chips and mix with a wooden spoon until chocolate is melted and thoroughly combined.
• Spread popcorn over prepared baking sheet.
• Bake for 30 minutes.
• Remove, sprinkle with sea salt and let cool.
• Garnish with chocolate chips and serve.

CHOCOLATE COVERED CARAMEL CORN

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.

CHOCOLATE COVERED CARAMEL CORN

Steps:

• Place popped popcorn in a very large bowl or two large foil pans (lasagna pans or even broiler pans work). Set aside.
• Pan melt butter, stir in sugar, corn syrup and salt. Bring to a boil, stirring constantly. Remove from heat. Stir in baking soda and vanilla. Gradually pour over popped corn in a large bowl or two large lasagna foil pans. Mix well.
• Bake at 250 degrees for one hour, stirring every 15 minutes. Remove from oven and cool.
• Break apart and store in covered containers. To go the extra mile, melt the white chocolate (or dark chocolate or both) completely, pour over cooled caramel corn. Lay out on wax paper to cool. Store in airtight Ziploc or tupperware containers.

CHOCOLATE-COVERED CARAMEL POPCORN

Steps:

• Combine the water, sugars, corn syrup, butter, and peanuts in a large, heavy-bottomed saucepan. Cook over high heat, stirring continuously, until mixture begins to thicken and reaches a medium amber color (250F). Remove from heat and add the salt and baking soda. Stir well.
• Add the popcorn, stir quickly, and immediately pour onto a nonstick, flat surface. Be careful: the caramel will be very hot. Use the back of a nonstick cookie sheet to flatten out the popcorn to a 3/4-inch to 1-inch thickness. Let the popcorn cool.
• Pour the tempered dark chocolate into a pastry bag or large sandwich bag and cut a hole in a corner for an opening. Pipe stripes back and forth across the cooled popcorn. Once the chocolate has set, use a spatula to break it apart and off the nonstick surface.

CHOCOLATE-COVERED POPCORN

Steps:

• Adjust oven rack to middle position and heat oven to 250°F (120°C). Line 13- by 9-inch (33- by 23-cm) metal baking pan with aluminum foil. Spray inside bottom and sides of pan with vegetable oil spray.
• Spread popcorn in baking pan.
• In a large saucepan over medium-high heat, melt the butter. Add sugar, corn syrup, cocoa powder, and 1/4 teaspoon salt and bring mixture to boil.
• Reduce heat to medium-low and cook, stirring constantly with a rubber spatula, until sugar dissolves and mixture is smooth, 2 to 5 minutes.
• Turn off heat and slide saucepan to a cool burner. Carefully add baking soda and stir until well combined, about 30 seconds.
• Working quickly, while mixture is still hot, use the rubber spatula to carefully scrape sauce mixture onto popcorn in baking pan. Use the rubber spatula to gently stir until popcorn is evenly coated. Spread popcorn into an even layer. Sprinkle with flaky sea salt, if using.
• Place baking pan in the oven and bake for 20 minutes.
• Use oven mitts to remove baking pan from oven and place on cooling rack. Use rubber spatula to carefully stir popcorn, scraping up sauce from bottom of pan. Spread popcorn back into an even layer.
• Use oven mitts to return baking pan to oven. Bake until chocolate coating has hardened, 30 to 40 minutes, repeating stirring halfway through baking.
• Use oven mitts to remove baking pan from oven and place on cooling rack. Carefully stir popcorn one last time. Let popcorn cool completely in pan, 20 to 30 minutes. Break popcorn apart with your hands and serve.