Chocolate Caramel Corn

8 Reviews

Cook: 1 hr
Ready In: 1 hr

“Delicious chocolaty popcorn. You'll love this one!” - by Laurie

Ingredients

5 quarts popped popcorn
1 1/3 cups brown sugar
1 1/2 cups butter, divided
2 1/2 cups light corn syrup, divided
1 teaspoon vanilla extract
4 cups milk chocolate chips

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Metric US

Original recipe yields 5 quarts

Directions

Preheat oven to 250 degrees (120 degrees C). Coat a large roasting pan with cooking spray. Place the popcorn in the roasting pan and keep warm in the oven.
In a heavy saucepan over medium heat, combine brown sugar, 1 cup butter and 1/2 cup corn syrup. Heat, without stirring, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat and stir in vanilla. Pour syrup over popcorn and stir to coat. Return popcorn to oven.
In the same saucepan, combine chocolate chips with remaining 1/2 cup butter and 2 cups corn syrup. Cook, stirring, over medium heat, until chocolate is melted. Remove from heat and quickly pour over popcorn, stirring to coat.
Return popcorn to oven for 30 to 40 minutes, stirring occasionally. Remove and pour out onto waxed paper lined sheets to cool completely.

Nutrition

Amount Per Serving (40 total)

Calories
269 cal
13%

Fat
14.9 g
23%

Carbs
35.5 g
11%

Based on a 2,000 calorie diet

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Reviews (8)

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EILEENMA

Dec. 21, 2003

"This is a great recipe, but I do have to agree that it comes out a little chewy. I made one batch of chocolate caramel corn and then made a second batch of just caramel and almonds. I mixed the two to..." See moregether and it turned out great. I also cooked the popcorn for about 50 minutes and it seemed to make my second batch a little crunchier...I'm sure it helped that it only had one coating instead of two. Also, had trouble with the popcorn sticking to the waxed paper. I used cooking spray on the second batch and it was better. **Just made one more batch (easy Christmas gifts!) and used aluminum foil with a little cooking spray to let the popcorn cool. No sticking...yeah! So ditch the waxed paper and save yourself alot of time."

statz2held

Dec. 18, 2003

"The flavor was really good, but make sure you bake it long enough. It was my first time making any kind of caramel corn and it was soft instead of crunchy. I'll know better next time!..." See more"

JUSTMABEL

Dec. 8, 2002

"This is great. We added toasted almonds and it was fabulous. Only problem was that the corn severely stuck to the wax paper. I want to make this again, but have no idea what to do so that it won't ..." See morestick or be greasy from cooking spray."

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