Caramel Corn with Chocolate Drizzle Recipe

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 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.

Chocolate Drizzled Bacon Peanut Butter Caramel Corn {no corn syrup

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.

Chocolate Drizzled Caramel Popcorn with Sea Salt (10Pack) Chocolate

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

Dark Chocolate Drizzled Caramel Corn Chocolate Melting Wafers

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.

Chocolate Glazed Caramel Popcorn 12 Tomatoes

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.

Caramel Corn with Chocolate Drizzle Recipe

Preparation. Preheat oven to 250ºF. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove pan from heat and stir in baking soda and vanilla. Pour in a thin stream over popcorn, stopping a stirring to coat popcorn.

Caramel Corn with Chocolate Drizzle (6 oz) The Nutman Company USA, Inc.

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

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.

this Caramel Corn with Chocolate Drizzle is the perfect snack

5. Combine the brown sugar, butter, corn syrup, and salt in a medium saucepan set over medium heat. Melt the butter and sugar, stirring occasionally, then bring the mixture to a rolling boil. 6. Let the mixture boil, stirring constantly, until the temperature reaches 250°F on a candy thermometer, about 5 minutes.

Caramel Corn with Chocolate Drizzle Recipe

Shake until the the coating is evenly distributed. Roll down the edges of the bag and place bag in the microwave for 2 minutes, stopping every 40 seconds and shaking to mix. Spread mixture onto prepared sheets to cool. In a small glass bowl, combine chocolate chips and shortening. Microwave 90 seconds, stirring once, until melted.

I have never made caramel popcorn. But I now know it is really easy to

½ cup white corn syrup. 2 teaspoons sea salt. ½ cup chocolate chips. ½ teaspoon coconut oil. DIRECTIONS. Preheat oven to 300F. Pop the kernels in an air popper or on the stovetop and place in a large bowl. In a medium sized saucepan melt the butter, brown sugar, corn syrup and 1 teaspoon of salt over medium heat, stirring to combine.

Caramel Corn with Chocolate Drizzle is an easy to make, sinfully rich

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.

Caramel Corn with Chocolate Drizzle Recipe

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.

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.)

Caramel Corn with Chocolate Drizzle Recipe

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.