CHOCOLATE-COVERED CARAMEL CORN

Chocolate-Covered Caramel Corn image

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

Provided by ala

Categories Desserts Candy Recipes Popcorn Candy Recipes

Time 1h41m

Yield 16

Number Of Ingredients 9

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Ingredients

4 (3.25 ounce) packages butter-flavored microwave popcorn
2 cups dry-roasted peanuts
2 cups brown sugar
1 cup margarine
½ cup light corn syrup
1 teaspoon salt
1 teaspoon vanilla extract
½ teaspoon baking soda
1 (14 ounce) bag chocolate almond bark, broken into pieces

Steps:

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.
Preheat oven to 250 degrees F (120 degrees C).
Combine brown sugar, margarine, corn syrup, and salt in a saucepan over medium heat. Bring to a boil, stirring enough to blend. Simmer, stirring constantly, for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy.
Pour brown sugar mixture over the popcorn-peanut mixture; stir to coat.
Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.
Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.

Nutrition Facts : Calories 544 calories, Carbohydrate 54.6 g, Fat 37.3 g, Fiber 4.7 g, Protein 8.2 g, SaturatedFat 9.6 g, Sodium 658.5 mg, Sugar 22.3 g