Food recipes
Chocolate Caramel-Nut Popcorn
Chocolate Caramel-Nut Popcorn Ingredients: snacks, popcorn, air-popped (unsalted) sugars, granulated syrups, corn, light syrups, corn, light water, bottled, generic butter, without salt salt, table leavening agents, b...
Chocolate Caramel-Nut Popcorn
Ingredients:
snacks, popcorn, air-popped (unsalted)
sugars, granulated
syrups, corn, light
syrups, corn, light
water, bottled, generic
butter, without salt
salt, table
leavening agents, baking soda
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
Directions:
Spread popcorn in 2 large, deep roasting pans.
Bring sugar, corn syrups and water to boil in 4-quart saucepan.
Add butter and cook, stirring occasionally, until a candy thermometer registers 300 degrees F to 310 degrees F. When mixture forms hard, brittle threads, it's ready.
Remove from heat.
Carefully stir in salt, baking soda and vanilla extract.
Because the candy is very hot, the vanilla extract will spatter and the mixture will foam.
Pour over popcorn and stir to coat.
Let cool.
Store airtight.
Up to 2 days before giving, break up large chunks, spread coated popcorn on two cookie sheets.
Melt chocolate chips according to package directions.
Drizzle over popcorn and, before chocolate hardens, sprinkle with almonds.
Let stand at room temperature until chocolate hardens.
Store airtight.
Ingredients:
snacks, popcorn, air-popped (unsalted)
sugars, granulated
syrups, corn, light
syrups, corn, light
water, bottled, generic
butter, without salt
salt, table
leavening agents, baking soda
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
Directions:
Spread popcorn in 2 large, deep roasting pans.
Bring sugar, corn syrups and water to boil in 4-quart saucepan.
Add butter and cook, stirring occasionally, until a candy thermometer registers 300 degrees F to 310 degrees F. When mixture forms hard, brittle threads, it's ready.
Remove from heat.
Carefully stir in salt, baking soda and vanilla extract.
Because the candy is very hot, the vanilla extract will spatter and the mixture will foam.
Pour over popcorn and stir to coat.
Let cool.
Store airtight.
Up to 2 days before giving, break up large chunks, spread coated popcorn on two cookie sheets.
Melt chocolate chips according to package directions.
Drizzle over popcorn and, before chocolate hardens, sprinkle with almonds.
Let stand at room temperature until chocolate hardens.
Store airtight.