this Caramel Corn with Chocolate Drizzle is the perfect snack
Ingredients. 4 quarts plain popped corn in a large bowl. 1 cup packed brown sugar. 1/2 cup butter. 1/4 cup corn syrup (light or dark) 1 tablespoon molasses
Caramel Corn with Chocolate Drizzle Recipe
Line a baking sheet with parchment paper. In a large microwave-safe bowl, combine the brown sugar, corn syrup, butter, and salt. Microwave on high for 1 minute, then stir. Repeat four more times for a total time of 5 minutes, until the caramel mixture is hot, bubbly and thick. Add the baking soda and vanilla and stir well.
Caramel Corn with Chocolate Drizzle (6 oz) The Nutman Company USA, Inc.
Immediately add the caramel sauce to the popcorn and stir to coat all of the popcorn. You can also add the popcorn and caramel sauce to a large paper bag. Roll the top of the paper bag to close and shake, shake, shake it to coat the popcorn. Spread out the coated popcorn on baking sheets lined with parchment paper.
Chocolate Drizzled Caramel Popcorn with Sea Salt (10Pack) Chocolate
In a medium saucepan, combine butter, brown sugar, corn syrup, and salt. Melt over medium heat, stirring regularly until the caramel comes to a boil. (Try not to rush this by cranking the heat up, as dissolving the sugar completely gives you the best texture.) Boil The Caramel Sauce 5 Minutes.
Caramel Corn with Chocolate Drizzle Recipe
Step 3: Prepare the Caramel. After cleaning out the pot, mix in brown sugar, butter, Karo syrup, cream of tartar and salt. Heat the pan on stove at high heat (260 F, using thermometer). Stir the mixture until fully mixed and melted. (If you want the caramel to be softer, heat to 240 F. Heating to 260 F will give you a harder caramel.)
Chocolate Drizzled Bacon Peanut Butter Caramel Corn {no corn syrup
Bake for a total of 1 hour and 15 minutes. Every 15 minutes, remove the pan from the oven and stir the mixture. Continue to bake. When the caramel corn is done, spread it out on a sheet of wax or parchment paper and allow it to cool completely. Melt the dark chocolate wafers using the directions on the package.
Caramel Corn with Chocolate Drizzle Recipe
Bake popcorn. Pour the caramel sauce over the popcorn and toss to coat evenly. Bake, uncovered at 250℉ for 45 minutes, stirring every 15 minutes. Make chocolate drizzle. In a small saucepan over low heat, melt the chocolate chips. Drizzle on top of the caramel corn and toss to coat. Keep stored in a cool place.
Dark Chocolate Drizzled Caramel Corn Chocolate Melting Wafers
Quickly pour over popcorn and mix well. Transfer to two greased 15x10X1-in. baking pans. Bake 1 hour or until dry, stirring every 15 minutes. In a microwave, melt each chocolate separately, adding 1 teaspoon shortening to each 1/2 cup chips; stir until smooth. Drizzle over popcorn mixture; let stand until set. Break into clusters.
Caramel Corn with Chocolate Drizzle Recipe
In a small skillet, heat up caramel sauce. Pour over popcorn and toss to coat evenly. Pour popcorn out on baking sheet and allow it to rest. In a separate saucepan or skillet over medium-low, melt the dark chocolate. Drizzle melted dark chocolate over caramel popcorn. Place in the refrigerator for at least 15 minutes to set.
SUPER easy chocolate drizzled microwave caramel popcorn Eighteen25
Set aside. In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat. Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool.
SUPER easy chocolate drizzled microwave caramel popcorn Eighteen25
Preheat oven to 250° F. Place popped corn into a large bowl; add peanuts on the top. Heat the butter, brown sugar, corn syrup, and salt in a small saucepan over medium high heat. Bring to a boil, stirring until butter is melted. Reduce heat to medium low; cook, undisturbed and uncovered, for 5 minutes.
Caramel Corn with Chocolate Drizzle Recipe
In a heavy bottomed saucepan on medium heat, combine brown sugar, butter, vanilla and corn syrup and bring to a boil. Boil for 2 minutes, then remove from heat and stir in baking soda. Pour caramel mixture over popcorn and stir to coat. Then spread popcorn onto a nonstick baking sheet and place in oven to bake for 1 hour.
Caramel Corn with Chocolate Drizzle Recipe
Pour over popcorn and gently stir to coat. Put in 200° degree oven for one hour, stirring every 15 minutes. Spread onto parchment paper. Cool. Melt half of a bag of semi-sweet chocolate chips and drizzle over popcorn with a spatula or fork. Repeat with white chocolate chips.
Caramel Corn with Chocolate Drizzle Recipe
Add the chocolate chips and vegetable oil to a bowl. Melt chocolate chips in the microwave for one minute. Stir the chocolate until melted. Repeat in increments of 15-seconds until melted, stirring each time. Drizzle chocolate over the top. Refrigerate for about one hour or until the chocolate and caramel hardens.
Caramel Corn with Chocolate Drizzle Recipe
Mix well. Bake at 250 degrees for one hour, stirring every 15 minutes. Remove from oven and cool. Break apart and store in covered containers. To go the extra mile, melt the white chocolate (or dark chocolate or both) completely, pour over cooled caramel corn. Lay out on wax paper to cool.
Caramel Corn with Chocolate Drizzle is an easy to make, sinfully rich
Instructions. Line 2-3 large sheet pans with wax paper or parchment and top with popped popcorn and peanuts. Combine the butter, brown sugar, and corn syrup in a large saucepan over medium heat. Stir occasionally until butter is melted and mixture is smooth. Increase the heat to medium high and bring to a boil.
