Caramel popcorn is all dressed up with nuts and drizzled with chocolate in this yummy snack 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 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 30-45 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 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.
- 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.
Explore reviews fromour online community
I don't know what happened with the folks that gave it less than a 5 star rating, mine came out amazing!!! And I followed the recipe as written..
I've tried several other caramel corn recipes and this one is always the clear winner. I've made this at least 20 times with great success, however, I know that caramel corn is candy making and requires the caramel mixture to reach a certain temperature or it will be sticky. I would ask LOL to publish the temperature of the caramel sauce so those of us cooks that are more technical will be guaranteed success. Also, I air pop my corn (use the white corn version) so that the corn is dry (no popping oil). This has always ensured my caramel corn keeps a couple weeks. Another detail for LOL is whether or not to use salted/ unsalted cashews. I've assumed unsalted as the pecans are usually sold unsalted. Many times I substitute almonds for the cashews which we prefer. As for the chocolate melting I won't use plastics in the microwave so I melt the chocolates and shortening in glass measuring cups and pour into the bag for drizzling. For Halloween I drizzle a bit of melted orange candy melts also.
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