Dark Chocolate Drizzled Caramel Corn
Dark Chocolate Drizzled Caramel Corn is sweet, crunchy, and totally addictive. It will keep for several weeks when stored in an airtight container, if it lasts that long! Better yet, package it in decorative containers for awesome Christmas gifts.
Ingredients
- 12 cups fresh popped unsalted popcorn (about ½ cup unpopped corn)*
- 1 ½ cups unsalted dry roasted peanuts
- ¾ cup (1 ½ sticks) unsalted butter
- 1 cup firmly packed (7.5 ounces) light brown sugar
- ½ cup corn syrup
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup dark chocolate melting wafer, melted according to package directions
Instructions
- 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.
- Remove saucepan from heat and stir in vanilla extract and baking soda.
- Pour the caramel over the peanuts and popcorn; stir to coat.
- Spread the mixture onto an ungreased, large disposable aluminum roasting pan. Bake for one hour and 15 minutes, removing every 15 minutes to stir.
- Spread the mixture onto parchment paper to cool. It may seem sticky at first, but will dry as it cools.
- Once caramel corn is cooled, drizzle with melted dark chocolate.
- Store in airtight container.
- Yield: 14 cups.
Tips/Notes
*Note: You can use Unflavored Skinny Pop rather than popping your own. Because the Skinny Pop is lightly salted, omit the salt from the caramel mixture.
Nutrition
Calories: 377kcalCarbohydrates: 44gProtein: 5gFat: 21gSaturated Fat: 9gCholesterol: 28mgSodium: 420mgPotassium: 160mgFiber: 3gSugar: 33gVitamin A: 350IUVitamin C: 0.1mgCalcium: 41mgIron: 0.9mg
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