CHOCOLATE CARAMEL−NUT POPCORN
Ingredients
- 24 each C. popped popcorn
- 3 each C. sugar
- 0.5 each C. light corn syrup
- 0.5 each C. dark corn syrup
- 2/3 each C. water
- 6 each T. stick butter or margarine
- 0.5 each tsp. salt
- 0.5 each tsp. baking soda
- 2 each tsp. vanilla extract
- 12 each oz. semisweet chocolate chips (2 cups)
- 1 each C. sliced almonds, toasted
Instructions
- 1
Spread popcorn in 2 large, deep roasting pans.
- 2
Bring sugar, corn syrups and water to boil in 4-quart saucepan.
- 3
Add butter and cook, stirring occasionally, until a candy thermometer registers 300ºF to 310ºF.
- 4
When mixture forms hard, brittle threads, it's ready.
- 5
Remove from heat.
- 6
Carefully stir in salt, baking soda and vanilla extract.
- 7
Because the candy is very hot, the vanilla extract will spatter and the mixture will foam.
- 8
Pour over popcorn and stir to coat.
- 9
Store airtight.
- 10
Up to 2 days before giving, break up large chunks, spread coated popcorn on two cookie sheets.
- 11
Melt chocolate chips according to package directions.
- 12
Drizzle over popcorn and, before chocolate hardens, sprinkle with almonds.
- 13
Let stand at room temperature until chocolate hardens.
- 14
Store airtight.