Chocolate Toffee Caramel Corn

Chocolate Toffee Caramel Corn

Caramel popcorn drizzled with chocolate and toffee—very addictive! The sea salt adds another wonderful layer of flavor.

20 min.prep time 1:20total time
34 servings
7 Ratings

Ingredients

32 cups plain popped popcorn
2 cups firmly packed brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 tablespoon vanilla
1 teaspoon baking soda
1 cup bittersweet chocolate chips
1 cup toffee bits
Coarse grain sea salt, if desired

Directions

Heat oven to 225°F. Place popcorn in large roasting pan; set aside. 

Combine brown sugar, butter, corn syrup and salt in 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (8 to 10 minutes). Continue cooking, stirring occasionally, 5 minutes. 

Remove from heat; stir in vanilla and baking soda. Carefully pour hot syrup mixture over popcorn in pan; stir until well coated. 

Bake 1 hour, stirring every 15 minutes, or until caramel corn is crisp. Immediately place caramel corn onto waxed paper. Cool completely. 

Place bittersweet chocolate chips in small microwave-safe bowl. Microwave on HIGH (100% power), stirring every 30 seconds, until melted (1 to 2 minutes). Drizzle over cooled caramel corn. Immediately sprinkle with toffee bits and sea salt, if desired. Let stand until drizzle is set. Store in container with tight-fitting lid.

Recipe Tip

- Purchase popped popcorn in bags to save time when preparing this recipe.

- Store caramel corn in container with tight-fitting lid up to 2 weeks.

Nutrition Facts (1 serving)

Calories: 200

Fat: 9g

Cholesterol: 20mg

Sodium: 190mg

Carbohydrates: 29g

Dietary Fiber: 1g

Protein: 1g

Recipe #15101©2011Land O'Lakes, Inc.

Recipe Comments & Reviews

I made several batches of this last year and it is incredible. It made oodles so you can give it in cellophane gift bags and it goes a long way. Only problem is staying out of it myself. I used an air popper to make the popcorn and bought one just for this. I didn't have good luck with the toffee sticking but it's great without it. Sprinkle the sea salt on immediately after placing onto waxed paper so that it sticks better while it is warm. Temper the chocolate to make it shiny and more attractive. YUM!
Turned out JUST like the picture! Instead of trying to get neat little lines with the chocolate, try for more of a "Jackson Pollock" style dripping from a fork. We added butter to make the chocolate consistency a little more runny. Just perfect! AND delicious!
This was a huge hit, everyone loved it!!! I found it very easy and it made a large amount. I do agree with the other reviewer, the chocolate was hard to drizzle but it didn't really matter, it was still fantastic. In the future I will add a little shortening to the chocolate when I melt it and that should give it a better consistency. I would definitely recommend this recipe!
OMG! I made this as part of my holiday baking and it was a hit! Even more than my beloved cookies! This recipe was so easy to make. By dividing the popcorn into a turkey roasting pan and its lid, it was easier to make sure the caramel, toffee, and chocolate were evenly distributed over the popcorn. This will definitely be a staple in my holiday baking from now on!
So far I have made this recipe twice this holiday season. My husband LOVES it and I am taking a batch over to his family's this Christmas. Great tasting and easy to make. Love it.
This cost alot to make and it just didn't work. The melted chocolate DID NOT drizzle, it was too thick. I made double the chocolate and 1/2 the caramel corn and it just didn't work. I would not recommend wasting your time. Looked good in the picture thought.
I made this for a company sponsored united way bake sale at first it wasnt selling. Then i opened up a bag and sampled it out people couldnt get enough of it. Thank you so much for this wonderful recipe.

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