Caramel popcorn drizzled with chocolate and toffee—very addictive! The sea salt adds another wonderful layer of flavor.
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32 cups plain popped popcorn
2 cups firmly packed brown sugar
1 cup Land O Lakes® Butter
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
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, 8-10 minutes or until mixture comes to a full boil. 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, stirring every 30 seconds, until melted. 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.
- Store caramel corn in container with tight-fitting lid up to 2 weeks.
- Purchase popped popcorn in bags to save time when preparing this recipe.