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.

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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.)

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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 Recipe

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. Drizzle over popcorn mixture.

Caramel Corn with Chocolate Drizzle Recipe

In a heavy bottomed saucepan on medium heat, combine brown sugar, butter, vanilla and corn syrup and bring to a boil. Boil for 2 minutes, then remove from heat and stir in baking soda. Pour caramel mixture over popcorn and stir to coat. Then spread popcorn onto a nonstick baking sheet and place in oven to bake for 1 hour.

Caramel Corn with Chocolate Drizzle Recipe

Step 7: When the butter and sugar are completely combined, increase the heat to medium-low, just high enough to bring the caramel mixture to a low boil. When the surface starts to bubble, set the timer for 4 minutes and stop stirring. Step 8: When the 4-minute timer goes off, add 2 teaspoons of vanilla to the mixture.

Salted Caramel Popcorn with Chocolate Drizzle — Jillian Rae Cooks

Preheat oven to 250° F. Spread freshly popped corn (we use this stovetop popper) onto two large rimmed pans. Place in the oven to keep popcorn warm and crisp. In a heavy 2-quart saucepan over medium heat, combine butter, brown sugar, corn syrup, and salt. Stir every now and then, dissolving the sugar.

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.

The BEST Caramel Popcorn Recipe! (Naturally GlutenFree)

In a saucepan heat honey, brown sugar and coconut oil on medium until all of it is melted and sugar is dissolved. Add baking soda, vanilla and peanut butter and stir for 30 seconds or until mixture is warm. Stir in bacon pieces. Turn off heat and pour half of the caramel sauce on popcorn in pan.

Dark Chocolate Drizzled Caramel Corn Chocolate Melting Wafers

Add the chocolate chips and vegetable oil to a bowl. Melt chocolate chips in the microwave for one minute. Stir the chocolate until melted. Repeat in increments of 15-seconds until melted, stirring each time. Drizzle chocolate over the top. Refrigerate for about one hour or until the chocolate and caramel hardens.

Caramel Corn with Chocolate Drizzle Recipe

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.

Caramel Corn with Chocolate Drizzle Recipe

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. In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once.

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

Line a baking sheet with parchment paper. In a large microwave-safe bowl, combine the brown sugar, corn syrup, butter, and salt. Microwave on high for 1 minute, then stir. Repeat four more times for a total time of 5 minutes, until the caramel mixture is hot, bubbly and thick. Add the baking soda and vanilla and stir well.

Chocolate Drizzled Caramel Popcorn Recipe Wonderland

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.

Caramel Chocolate Corn Recipe Allrecipes

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.

Chocolate Drizzled Caramel Corn Parkside Candy

Quickly pour over popcorn and mix well. Transfer to two greased 15x10X1-in. baking pans. Bake 1 hour or until dry, stirring every 15 minutes. In a microwave, melt each chocolate separately, adding 1 teaspoon shortening to each 1/2 cup chips; stir until smooth. Drizzle over popcorn mixture; let stand until set. Break into clusters.