Chocolate Drizzled Caramel Corn Food

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CHOCOLATE-COVERED CARAMEL CORN



Chocolate-Covered Caramel Corn image

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

4 (3.25 ounce) packages butter-flavored microwave popcorn
2 cups dry-roasted peanuts
2 cups brown sugar
1 cup margarine
½ cup light corn syrup
1 teaspoon salt
1 teaspoon vanilla extract
½ teaspoon baking soda
1 (14 ounce) bag chocolate almond bark, broken into pieces

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

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

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.

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 DRIZZLED CARAMEL CORN



Chocolate Drizzled Caramel Corn image

This is so yummy! My girlfriend gave me the recipe and it sat in my cupboard for awhile and we tried it on a whim one year. Since then we included small bags of this is our Christmas gift baskets and people always rave about it. Sometimes we leave out the peanuts out and some times we leave the chocolate off. The popcorn without the chocolate is fabulous!

Provided by QueenJellyBean

Categories     Lunch/Snacks

Time 34m

Yield 16 serving(s)

Number Of Ingredients 10

16 cups popped popcorn
1 cup roasted peanuts
1 cup brown sugar
1/2 cup butter (must use butter)
1/4 cup light corn syrup
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1 cup milk chocolate chips
1 teaspoon shortening

Steps:

  • Grease two large cookie sheets.
  • Place popcorn and peanuts in large paper bag. Set aside.
  • In a glass bowl, combine sugar, butter, corn syrup, vanilla and salt.
  • Microwave for 4 minutes until bubbly.
  • Stir in baking soda.
  • Pour over the popcorn in the bag. Fold over the top of the bag and shake. Shake until the the coating is evenly distributed.
  • Roll down the edges of the bag and place bag in the microwave for 2 minutes, stopping every 40 seconds and shaking to mix.
  • Spread mixture onto prepared sheets to cool.
  • In a small glass bowl, combine chocolate chips and shortening. Microwave 90 seconds, stirring once, until melted.
  • Drizzle over popcorn mixture. Let cool.

Nutrition Facts : Calories 244.2, Fat 14, SaturatedFat 5, Cholesterol 15.7, Sodium 351.5, Carbohydrate 27.8, Fiber 2.4, Sugar 16.3, Protein 4.6

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 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

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