Chocolate-Covered Caramel Corn Recipe
Hard African Snack

Chocolate-Covered Caramel Corn Recipe

Total Time
1h 43m
28m prep · 75m cook
Servings
4 people
Rating
Difficulty
Hard
24 views

Disposable roasting pans work great for mixing this chocolate-covered caramel corn recipe. Store in airtight containers or resealable plastic bags.

Ingredients

  • 4 packages butter-flavored microwave popcorn , 3.25 ounce
  • 2 cups dry-roasted peanuts , Optional
  • 2 cups brown sugar
  • 1 cup margarine
  • 0.5 cups light corn syrup
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 0.5 teaspoons baking soda
  • 1 bag chocolate almond bark , 14 ounce

Instructions

  1. 1

    Place 1 bag popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Repeat with remaining bags. Open bags carefully; divide popcorn between 2 shallow baking dishes. Mix in peanuts.

  2. 2

    Preheat oven to 250 degrees F (120 degrees C).

  3. 3

    Combine brown sugar, margarine, corn syrup, and salt in a saucepan over medium heat. Bring to a boil, stirring to blend. Simmer, stirring constantly, for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy.

  4. 4

    Pour brown sugar mixture over popcorn-peanut mixture; stir to coat.

  5. 5

    Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.

  6. 6

    Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.

  7. 7

    Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring each time until smooth, 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.

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Nutrition Facts

Per serving

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