Chocolate Covered Caramel Popcorn Food

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ULTIMATE CARAMEL CHOCOLATE POPCORN



Ultimate Caramel Chocolate Popcorn image

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

18 cups air-popped popcorn
1 can (15 ounces) mixed nuts
2 cups packed brown sugar
1/2 cup light corn syrup
1/2 cup butter, cubed
1 teaspoon salt
1 teaspoon baking soda
1-1/2 cups dark chocolate, milk chocolate and/or white baking chips
3 teaspoons shortening

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.

CARAMEL CHOCOLATE CORN



Caramel Chocolate Corn image

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

16 cups popped popcorn
1 cup roasted peanuts
1 cup brown sugar
½ cup butter
¼ cup light corn syrup
1 teaspoon vanilla extract
1 teaspoon salt
½ teaspoon baking soda
1 cup milk chocolate chips
1 teaspoon shortening

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

EASY CHOCOLATE-CARAMEL POPCORN



Easy Chocolate-Caramel Popcorn image

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

1 (14 ounce) bag Kraft caramels
3 tablespoons butter or 3 tablespoons margarine
2 tablespoons water
12 cups air- popped popcorn
1 cup cocktail peanuts
4 (1 ounce) baker's semi-sweet chocolate baking squares, finely chopped

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 CARAMEL CORN



Chocolate-Covered Caramel Corn image

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

12 cups popped popcorn*
3 cups unblanched whole almonds, pecan halves or walnut halves
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt*
1/2 teaspoon baking soda
1/2 cup semisweet chocolate chips, milk chocolate chips or white vanilla baking chips

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

CHOCOLATE CARAMEL POPCORN



Chocolate Caramel Popcorn image

Provided by Food Network

Categories     dessert

Time 30m

Yield 4 cups of popped corn

Number Of Ingredients 5

1 cup popcorn, for popping
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons corn syrup
Scant 1/4 cup water
1 pound bittersweet chocolate, tempered

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 POPCORN (BOY SCOUTS COPYCAT) CARAMEL CORN



Chocolate Covered Popcorn (Boy Scouts Copycat) Caramel Corn image

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

3 quarts lightly salted popped popcorn
1 cup light brown sugar, firmly packed
1/2 cup sweet unsalted butter (USE REAL BUTTER)
1/4 cup light corn syrup
1/2 cup peanuts (optional)
1/2 teaspoon baking soda
1 lb dipping milk chocolate (Ghirardelli's)

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 CARAMEL CORN



Chocolate Covered Caramel Corn image

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

2 cups brown sugar
1 cup butter
1/2 cup corn syrup
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
7 quarts popped corn
1 cup Hershey's semi-sweet chocolate chips
12 large marshmallows, cut in quarters
2 tablespoons butter
2 tablespoons warm water
1 cup peanuts (optional)

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-COVERED POPCORN



Chocolate-Covered Popcorn image

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

1/2 cup of standard batch unpopped popcorn
oil, for popping
salt
8 (1 ounce) semi-sweet chocolate baking squares

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.

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