Caramel popcorn is all dressed up with nuts and drizzled with chocolate in this yummy snack recipe.
Story Behind the Recipe
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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 teaspoons shortening
1/2 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 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.)
Place chocolate chips and 1 teaspoon shortening into resealable plastic food bag. Microwave 30-45 seconds; knead bag. Continue microwaving in 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 3-4 hours or until chocolate is set. Break popcorn mixture into pieces.
Store in container with tight-fitting lid or resealable plastic food bag.
Read the Story Behind the Recipe
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.
Caramel is creamy, sweet and salty. It makes ordinary desserts luscious and sophisticated.