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Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
24 cups popped popcorn
3 cups sugar
1/2 cup light and dark corn syrups
2/3 cup water
6 tbsp butter
1/2 tsp salt and baking soda
2 tsp vanilla extract
2 cups semi-sweet chocolate chips
1 cup sliced almonds, toasted
Spread popcorn in 2 large, deep roasting pans.
Bring sugar, corn syrups and water to a boil in a 4-quart saucepan. Add butter and cook, stirring occasionally, until a candy thermometer registers 300-310 degrees. Remove from heat. Gradually stir in salt, baking soda and vanilla. (Because the candy is very hot, the vanilla will spatter and the mixture will foam.) Pour over popcorn and stir to coat. Let cool.
Store in airtight container. Break up into large hunks. Melt chocolate, stirring until smooth. Drizzle over popcorn and, before chocolate hardens, sprinkle with almonds. Let cool at room temperature until chocolate hardens. Store in an airtight container.
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CHOCOLATE CARAMEL NUT POPCORN
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Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
24 cups popped popcorn
3 cups sugar
1/2 cup light and dark corn syrups
2/3 cup water
6 tbsp butter
1/2 tsp salt and baking soda
2 tsp vanilla extract
2 cups semi-sweet chocolate chips
1 cup sliced almonds, toasted
Spread popcorn in 2 large, deep roasting pans.
Bring sugar, corn syrups and water to a boil in a 4-quart saucepan. Add butter and cook, stirring occasionally, until a candy thermometer registers 300-310 degrees. Remove from heat. Gradually stir in salt, baking soda and vanilla. (Because the candy is very hot, the vanilla will spatter and the mixture will foam.) Pour over popcorn and stir to coat. Let cool.
Store in airtight container. Break up into large hunks. Melt chocolate, stirring until smooth. Drizzle over popcorn and, before chocolate hardens, sprinkle with almonds. Let cool at room temperature until chocolate hardens. Store in an airtight container.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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