Best 5 Chocolaty Caramel Nut Popcorn Recipes

CARAMEL NUT-CHOCOLATE POPCORN CONES

Steps:

• Tightly cover a large roasting pan that is at least 3 in. deep with two layers of heavy-duty foil. Poke 12 holes, about 2 in. apart, in the foil to hold ice cream cones; set aside., In a microwave-safe bowl, melt chocolate chips and cream; stir until smooth. Spoon about 2 teaspoons inside each cone, turning to coat. Dip rims of cones into chocolate, allowing excess chocolate to drip into bowl. Place cones in prepared pan. Let stand until chocolate is set., Meanwhile, place the popcorn, chocolate chips and pecans in a large bowl; set aside., In a microwave, melt the caramels, cream and salt on high for 2 minutes, stirring occasionally until smooth. Pour over popcorn mixture and toss to coat., Using lightly greased hands, fill cones with popcorn mixture. Shape popcorn into a 2-in.-diameter ball on top of cones, pressing down until popcorn mixture is firmly attached to cones., For topping, place caramels and 1 teaspoon cream in a small microwave-safe bowl. Microwave on high at 20-second intervals until caramels are melted; stir until smooth. Drizzle over cones., Microwave chocolate chips and remaining cream until smooth. Drizzle over cones. Immediately sprinkle with pecans. Let stand until set. Place in bags and fasten with twist ties or ribbon if desired.

CHOCOLATE CARAMEL POPCORN

Steps:

• Pop the popcorn. I like to use a hot-air popper but you can pop it any way you like.
• To make the caramel: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat and cook until light golden brown. We use a large pan so that there will be room to add the popcorn. Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps.
• Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with a wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool. When it is cool, place it in decorative bags to give as gifts.
• Tip: You can also use milk chocolate and/or white chocolate to coat the popcorn. The process is always the same.
• Be careful when you work with the caramel. It is very hot and can burn! As always, when working with caramel, have a bowl of ice-cold water next to you in case you get caramel on your hands.

NUTTY CARAMEL CORN

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with a piece of parchment paper and spray lightly with cooking spray.
• Put the oil and 3 or 4 popcorn kernels in a large pot with a lid (at least 6 quarts). Cover the pot and turn the heat up to medium-high. Wait until you hear one of the kernels pop, then uncover the pot and add the remaining kernels. Quickly stir everything together then replace the lid. Cook the popcorn until the kernels begin popping and then reduce the heat slightly. Cook, shaking often, until the rate of popping starts to slow, 2 to 3 minutes. Do not wait for all of the kernels to pop or they will burn. Take off the heat.
• Combine the brown sugar, corn syrup, butter and salt in a medium pot. Heat over medium heat until melted and smooth. Stir in the baking soda.
• Pour the nuts on top of the popcorn. Then pour the caramel into the pot with the popcorn; stir to coat and spread the popcorn onto the prepared baking sheet.
• Bake, stirring occasionally, until slightly golden, about 20 minutes. Cool completely, and then break apart before serving.

CARAMEL-NUT POPCORN RECIPE

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Cook the popcorn according to the manufacturer's directions, pour into a very large bowl, and set aside. Melt butter in a saucepan over medium heat. Stir in the brown sugar, salt, and corn syrup.
• Bring mixture to a boil then reduce heat and simmer for 5 minutes, stirring constantly. Take the saucepan off of the heat and carefully stir in the vanilla extract and baking soda.
• Pour the caramel over the popcorn and stir well. Add the chocolate chips and almonds, then stir until thoroughly mixed.
• Pour the mixture into two large, deep baking pans and sprinkle with the shredded coconut.
• Bake in preheated oven for 1 hour, stirring every 15 minutes.

CHOCOLATE CARAMEL-NUT POPCORN

Steps:

• Spread popcorn in 2 large, deep roasting pans.
• Bring sugar, corn syrups and water to boil in 4-quart saucepan. Add butter and cook, stirring occasionally, until a candy thermometer registers 300 degrees F to 310 degrees F. When mixture forms hard, brittle threads, it's ready. Remove from heat. Carefully stir in salt, baking soda and vanilla extract. Because the candy is very hot, the vanilla extract will spatter and the mixture will foam. Pour over popcorn and stir to coat.
• Let cool. Store airtight.
• Up to 2 days before giving, break up large chunks, spread coated popcorn on two cookie sheets.
• Melt chocolate chips according to package directions. Drizzle over popcorn and, before chocolate hardens, sprinkle with almonds. Let stand at room temperature until chocolate hardens.
• Store airtight.