This chocolate caramel corn is so good it's almost addictive.
12 cups popped popcorn
1 cup firmly packed brown sugar
3/4 cup Land O Lakes® Butter
1/3 cup sugar
1/2 cup light corn syrup
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/2 cup toasted slivered almonds, chopped
1 (12-ounce) package (2 cups) semi-sweet chocolate chips
*Substitute 1 (12-ounce) package (2 cups) milk chocolate chips.
Heat oven to 250°F. Spray 2 (13x9-inch) baking pans with no-stick cooking spray. Divide popcorn between pans.
Combine brown sugar, sugar, butter and corn syrup in 3-quart saucepan. Cook over medium-high heat, stirring occasionally, 7-9 minutes or until mixture comes to a full boil. Reduce heat to medium-low. Continue cooking, without stirring, 4-6 minutes or until candy thermometer reaches 234°F or small amount of mixture dropped into ice water forms a soft ball.
Remove from heat; stir in baking soda and vanilla. Pour caramel mixture over popcorn; sprinkle with nuts. Sprinkle each pan with 1/2 cup chocolate chips. Stir popcorn to coat.
Bake 45 minutes, stirring every 15 minutes. Immediately place caramel corn on waxed paper. Sprinkle evenly with remaining chocolate chips. Cool completely, 3-4 hours or until chocolate is set. Break into pieces. Store in airtight containers.
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