Caramel popcorn is all dressed up with nuts and drizzled with chocolate in this yummy snack recipe.
| 12 |
|
cups popped popcorn |
| 1 |
|
(9.75-ounce) can (2 cups) whole cashews |
| 1 |
|
(5-ounce) bag (1 1/2 cups) pecan halves |
| 1 |
|
cup firmly packed brown sugar |
| 3/4 |
|
cup LAND O LAKES® Butter |
| 1/2 |
|
cup light corn syrup |
| 1 |
|
teaspoon baking soda |
| 1 |
|
cup dark chocolate chips |
1 1/2
1/2 |
|
teaspoons shortening
cup white baking chips |
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.
