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.
Fresh-popped popcorn is delicious with just butter and salt—and it’s even better made into these crunchy snacks, from sweet to spicy.