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Chocolate Drizzled Caramel Pecan Crunch
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5 from 5 votes

Chocolate Drizzled Caramel Pecan Crunch

Chocolate Drizzled Caramel Pecan Crunch - the name says it all. Freshly popped corn and toasted pecans baked in a dreamy caramel sauce and finished with a drizzle of melted chocolate. Every bite is pure heaven!
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Appetizer, Candy
Cuisine: American
Servings: 15 servings
Calories: 364kcal
Author: Chula King

Ingredients

  • 12 cups fresh popped unsalted popcorn (about 3/4 cup unpopped corn) (See Note 1)
  • 2 cups toasted pecan pieces (See Note 2)
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 cup firmly packed (7.5 ounces) light brown sugar
  • 1/2 cup corn syrup
  • 3/4 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 toasted pecans 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 pecans and popcorn; stir to coat.
  • Spread the mixture onto an ungreased, large disposable aluminum roasting pan. (See Note 3) 
  • 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 for up to a week.
  • Yield: 14 to 15 cups.

Notes

  1. To easily pop the popcorn, place 1/4 cup of unpopped corn in a brown lunch bag. Fold top 3 times. Place side down in microwave, and select popcorn setting. Repeat two more times.
  2. To toast pecans, place in a single layer on a baking sheet. Bake in preheated 350° F oven for 8 to 10 minutes. Watch closely to prevent over-toasting.
  3. I used a 15-3/16 x 11-5/16 inch disposable aluminum roasting pan.

Nutrition

Calories: 364kcal | Carbohydrates: 40g | Protein: 3g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 26mg | Sodium: 290mg | Potassium: 110mg | Fiber: 2g | Sugar: 31g | Vitamin A: 335IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 0.9mg