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.
SALTED CHOCOLATE CARAMEL POPCORN
This chocolate and caramel combination makes a popcorn snack with a crunchy, sweet and salty deliciousness!
Provided by Katerina | Diethood
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 387 kcal, Carbohydrate 56 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 31 mg, Sodium 296 mg, Fiber 3 g, Sugar 40 g, ServingSize 1 serving
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.
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
SALTED CARAMEL & CHOCOLATE POPCORN MIX
Make scrumptious salted caramel popcorn with our Salted Caramel & Chocolate Popcorn Mix recipe! Eat some salted caramel popcorn for a sweet snack.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 20m
Yield 6 servings, about 1-1/3 cups each
Number Of Ingredients 3
Steps:
- Spread popcorn onto parchment-covered rimmed baking sheet.
- Sprinkle with nuts; drizzle with chocolate.
- Refrigerate 10 min. or until chocolate is firm.
- Break into bite-size clusters to serve.
Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 19 g, Fiber 3 g, Sugar 9 g, Protein 5 g
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.
SALTED CARAMEL POPCORN POTS
Sweet and salty, this decadent dessert is served in individual pots, with a caramel puddle at the base and a creamy panna cotta topping
Provided by Cassie Best
Categories Dessert, Treat
Time 25m
Number Of Ingredients 6
Steps:
- Pour the cream and milk into a large pan, add the popcorn and bring to a gentle simmer, pushing the popcorn under the liquid and squashing gently on the bottom of the pan. Bubble for 1 min, then remove from the heat, transfer to a jug and chill for at least 6 hrs, or preferably overnight.
- Strain the popcorn cream back into a clean pan and gently reheat, discarding the remaining bits of popcorn. Meanwhile, place the gelatine leaves in cold water to soften for 3-5 mins. When the popcorn cream is steaming and the gelatine is soft, remove it from the water and squeeze out any excess drops. Place in the hot popcorn cream and stir until dissolved. Set aside to cool a little.
- Mix the caramel with the sea salt - start with 1/4 tsp, taste, then add more if you think it needs it. Divide the salted caramel between 2 glasses or pots. Pour the popcorn cream on top and chill for at least 2 hrs, or overnight.
- Serve each pot topped with a few pieces of toffee popcorn and dive in!
Nutrition Facts : Calories 1446 calories, Fat 118 grams fat, SaturatedFat 72 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 65 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 2 milligram of sodium
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- Add the oil and popcorn kernals to a large saucepan over a moderate heat. Cover with a lid and leave on the hob until the popcorn starts to pop. To avoid burning your popcorn remove the saucepan from the heat when the pops reduce to approximately one every couple of seconds.
- Once the popping has stopped completely remove the lid and transfer the popcorn to a large bowl, leaving any unpopped kernals in the saucepan. Add the caramel sauce and dark chocolate chips and mix well.
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