Caramel Corn with Chocolate Drizzle is an easy to make, sinfully rich, crunchy taste sensation with freshly popped popcorn and peanuts topped with a creamy sweet caramel glaze and to top it off, a drizzle of decadent dark chocolate.
¾cuppopcorn kernelsunpopped and divided* (about 12 cups popped)
1-½cupsdry roasted peanutsunsalted
¾cupbutterunsalted
1cuplight brown sugarfirmly packed
½cuplight corn syrup
¾teaspoonkosher salt
1teaspoonbaking soda
1teaspoonvanilla extract
1cupdark chocolate melting wafersfollow the directions on the package to melt
Special needs: brown paper lunch bagswire cooling rack, large disposable aluminum roasting pan, wax or parchment paper
Instructions
Preheat the oven to 250 degrees F.
Place ¼ cup of unpopped popcorn kernels in a brown paper lunch bag. Fold the top over three times and place the bag with the folded side down in the microwave.
Microwave on the popcorn setting. If your microwave does not have a popcorn setting, microwave on high or full power for 2 to 3 minutes, or until there are about 2 seconds between pops. Repeat to make two more batches.
Place a wire cookie cooling grate over a bowl and pour the popped popcorn over it. The unpopped kernels will fall through the holes. Discard any unpopped kernels. Alternatively, you can pick the kernels out by hand, but the grate makes quick work of this task.
After you remove any unpopped kernels, place the popcorn in a large bowl and top with peanuts. Set aside.
Place the butter, brown sugar, corn syrup, and salt in a medium-sized saucepan on your stove over medium-high heat. Stir until the butter is melted and the mixture comes to a boil.
Reduce the heat to medium-low, and cook without stirring for exactly 5 minutes. Remove the saucepan from the heat and add the baking soda and vanilla extract. Mix well.
Pour the caramel mixture over the popcorn/nut mixture and stir carefully to coat all of the popcorn and nuts.
Pour the popcorn/nut mixture onto a large, ungreased, disposable, aluminum roasting pan and spread out evenly.
Bake for a total of 1 hour and 15 minutes. Every 15 minutes, remove the pan from the oven and stir the mixture.
When the caramel corn is done, spread it out on a sheet of wax or parchment paper and allow it to cool completely.
Follow the directions on the package of chocolate wafers to melt it. Use a spoon and drizzle the melted dark chocolate over the cooled caramel corn.
Allow the dark chocolate to cool and when it has hardened, store the caramel corn in an airtight container for up to a week, if it lasts that long.
Notes
Tips: *You can substitute unflavored Skinny Pop popcorn rather than popping your own in a paper bag. But because the Skinny Pop is lightly salted, omit the salt from the caramel mixture. Do not substitute any other flavored microwave popcorn, it will change the taste.[nutrition-label]