CHUNKY CARAMEL POPCORN CLUSTERS
This recipe is from Land O lakes, and they have a winner here for sure. It is downright habit forming! Once you start eating it, you just can't stop! A mixture of dark chocolate, white chocolate, cashews, and pecans that can't be beat.
Provided by Lou6566
Categories Lunch/Snacks
Time 1h20m
Yield 38 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 250°F Place popcorn, cashews and pecans in large roasting pan.
- Combine brown sugar, butter and corn syrup in 2-quart saucepan. Cook over medium heat until mixture comes to a boil (7 to 8 minutes). Continue boiling 2 minutes. Remove from heat; stir in baking soda.
- Pour butter mixture over popcorn mixture in pan; stir well. Bake for 60 minutes, stirring every 15 minutes. Remove from oven; place onto waxed paper or parchment paper. Cool completely. (DO NOT BREAK INTO PIECES.).
- Place chocolate chips and 1 teaspoon shortening into resealable plastic food bag. Microwave on HIGH (100% power) for 30 to 45 seconds; knead bag. Continue microwaving at 15 second intervals, kneading until smooth. Cut tiny corner from bag; drizzle melted chocolate over popcorn mixture. Repeat with white baking chips and remaining 1/2 teaspoon shortening, microwaving on MEDIUM-HIGH (70% power). Drizzle over popcorn mixture. Let stand until chocolate is set (3 to 4 hours). Break popcorn mixture into pieces.
- Store in container with tight-fitting lid or resealable plastic food bag.
- Recipe Tip
- Chocolate and white baking chips can be melted separately with shortening in a small bowl in microwave or in small saucepan over low heat until melted. Drizzle chocolate mixtures with fork or spoon.
EASY CARAMEL POPCORN
This is habit-forming, it is soooo good and so simple to make, you can also use unskinned almonds or use whatever nut you desire --- you may also add 1/3 cup molasses for a stronger caramel flavor :)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h10m
Yield 6 quarts
Number Of Ingredients 8
Steps:
- Set oven to 250 degrees F.
- Put the popped corn in a large bowl.
- Melt the margarine (or butter) stir in brown sugar, corn syrup and salt; bring to a boil, stirring constantly.
- Then boil for 5 minutes WITHOUT stirring (this is important DO NOT stir for 5 minutes!).
- Remove from heat and stir in baking soda and vanilla.
- Add in the nuts and stir to combine.
- Pour the mixture over popped corn in bowl; mix well with a wooden spoon to combine.
- Transfer to a large greased roasting pan, and bake for 1 hour, stirring every 10-15 minutes.
- Remove from oven then cool.
- Break into pieces.
- Store in a tightly covered tin box.
- Delicious!
CHUNKY CARAMEL POPCORN
This recipe is from Land of Lakes butter. One of the people in our office made it last year and everyone loved it. I'm guessing at the prep and cooking time, because I haven't made it yet.
Provided by Elena L.
Categories Lunch/Snacks
Time 5h30m
Yield 38 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 250 degrees. Place popcorn, cashews and pecans in a large roasting pan. Combine brown sugar, butter and corn syrup n a 2-quart saucepan. Cook over medium heat until mixture comes to a full boil (7 to 8 minutes). Continue boiling 2 minutes. Remove from heat; stir in baking soda (mixture will be foamy).
- Pour butter mixture over popcorn mixture in pan; stir well. Bake for 1 hour, stirring every 15 minutes. Remove from oven; place onto waxed paper or parchment paper. Cool completely. Do not break into pieces.
- Melt the chocolate chips and 1 tsp of shortening in a small bowl in the microwave for 30 to 45 seconds or in a small saucepan over low heat until melted.
- Separately, melt white baking chips with 1/2 tsp of shortening in a small bowl in the microwave for 30 to 45 seconds or in a small saucepan over low heat until melted.
- With a fork or spoon, drizzle over popcorn mixture. Let stand until chocolate in set (3 to 4 hours). Break popcorn mixture into pieces. Store in a container with tight-fitting lid or resealable plastic food bag.
Nutrition Facts : Calories 179.5, Fat 12.1, SaturatedFat 4.5, Cholesterol 9.9, Sodium 112.8, Carbohydrate 18.1, Fiber 1.2, Sugar 11, Protein 2.1
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- Combine brown sugar, butter and corn syrup in 2-quart saucepan. Cook over medium heat 7-8 minutes or until mixture comes to a boil. Continue boiling 2 minutes. Remove from heat; stir in baking soda.
- Pour butter mixture over popcorn mixture in pan; stir well. Bake 1 hour, stirring every 15 minutes. Remove from oven; place onto waxed paper or parchment paper. Cool completely. (Do not break into pieces.)
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