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Recipe Detail

Chocolate Peanut Caramel Corn

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Number of Servings:

Ingredients:

  1. 3 1/2 quarts - Popped Popcorn
  2. 1 cups - Roasted Unsalted Peanuts optional
  3. 1 cups - Brown Sugar
  4. 4 ounces - Butter
  5. 1/4 cups - Light Corn Syrup
  6. 1 teaspoons - Salt
  7. 1/2 teaspoons - Baking Soda
  8. 1/2 cups - Chocolate Chips after baking
  9. 3 1/2 quarts - Popped Popcorn
  10. 1 cups - Roasted Unsalted Peanuts optional
  11. 1 cups - Brown Sugar
  12. 4 ounces - Butter
  13. 1/4 cups - Light Corn Syrup
  14. 1 teaspoons - Salt
  15. 1/2 teaspoons - Baking Soda
  16. 1/2 cups - Chocolate Chips after baking

Directions:

Line a half sheet pan or jelly roll pan with a silicone mat or aluminum foil sprayed with non-stick cooking spray. Mix popcorn and peanuts in a large, heat resistant bowl or pan. In a 4 qt heavy pan boil the brown sugar, butter, corn syrup to the soft ball stage (234°-238°). Add salt and baking soda and stir well. Be Careful here! The baking soda will aerate the caramel and it will increase the volume. If your pan is too small and it begins to boil over - do not try and catch it, it will burn! Carefully, pour mixture over popcorn, stir to coat. Again, the caramel is still very hot, do not touch it.
Lay out on Silpat and bake @ 200°F for about an hour, stirring every 10-15 minutes. Depending on your oven it may take more or less time. Start checking after 30 minutes. Remove a kernel or two from the oven and let it cool. If it is still tacky, cook longer. If it is crisp, remove from the oven.
When you remove the pan from the oven, sprinkle the chocolate chips on top. Let them sit for a minute, then toss the popcorn to coat with the melted chocolate. Cool completely and store in an airtight container or zip lock bag in a cool, dry spot.

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