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Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
3 tablespoons oil
1/2 cup popping corn
1/2 teaspoon salt
15 soft caramels, unwrapped
3 tablespoons half & half
1/2 tablespoon unsalted butter
Pinch of salt
1/2 cup chocolate chips
1/2 tablespoon unsalted butter
Line 2 baking sheets with Silpats or wax paper.
Combine oil, popping corn and salt in a heavy bottomed, large pot over medium-high heat. Place a lid on top, just slightly askew to vent steam. Remove from heat when popping has almost stopped. Transfer popcorn to a large (5 quart) bowl. Remove any unpopped kernels.
In a small saucepan, melt caramels with half & half, butter, and a pinch of salt over low heat, stirring frequently. Drizzle melted caramel over popcorn and toss until evenly coated. Divide popcorn evenly between the prepared baking sheets.
Combine chocolate chips and butter in a glass, microwave proof bowl. Microwave on HIGH for 30 seconds. Stir, then continue to microwave for 10 seconds intervals, stirring frequently, until chocolate is melted. Drizzle chocolate over popcorn. Let sit at room temperature for an hour or more to harden.
Best eaten the day it’s made, but can be stored in an airtight container at room temperature. Serves 4 to 6
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DARK CHOCOLATE CARAMEL POPCORN
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Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
3 tablespoons oil
1/2 cup popping corn
1/2 teaspoon salt
15 soft caramels, unwrapped
3 tablespoons half & half
1/2 tablespoon unsalted butter
Pinch of salt
1/2 cup chocolate chips
1/2 tablespoon unsalted butter
Line 2 baking sheets with Silpats or wax paper.
Combine oil, popping corn and salt in a heavy bottomed, large pot over medium-high heat. Place a lid on top, just slightly askew to vent steam. Remove from heat when popping has almost stopped. Transfer popcorn to a large (5 quart) bowl. Remove any unpopped kernels.
In a small saucepan, melt caramels with half & half, butter, and a pinch of salt over low heat, stirring frequently. Drizzle melted caramel over popcorn and toss until evenly coated. Divide popcorn evenly between the prepared baking sheets.
Combine chocolate chips and butter in a glass, microwave proof bowl. Microwave on HIGH for 30 seconds. Stir, then continue to microwave for 10 seconds intervals, stirring frequently, until chocolate is melted. Drizzle chocolate over popcorn. Let sit at room temperature for an hour or more to harden.
Best eaten the day it’s made, but can be stored in an airtight container at room temperature. Serves 4 to 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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