Chocolate Caramel Corn
Servings 15 cups
Equipment
- Sheet pan
- Stove and Oven
Ingredients
- 2 cups brown sugar
- 1/2 cup Karo syrup
- 2 sticks butter 1 cup
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon flaky sea salt
- 1/2 cup unpopped popcorn about 15 cups popped
- 1/2 cup melted dark chocolate
- 1/2 cup melted white chocolate
Instructions
- Pop your popcorn and place into large greased pan (or 2 9×13 cake pans if you don’t have a huge roaster pan)
- In a large saucepan, heat brown sugar, butter, and Karo syrup. Bring to a boil and boil for 5 minutes.
- Remove from heat and stir in baking soda and vanilla. The caramel will get "fizzy" looking. Don't worry, that's what you want.
- Pour the caramel evenly over the popcorn (if using 2 pans, divide between the two pans)
- Toss to coat.
- Bake at 350 degrees for 15-20 minutes.
- While baking, stir the caramel very 5 minutes to ensure it does not burn. You know it's done when the popcorn looks "dry" When you pull it out of the oven, sprinkle generously with flaky sea salt.
- Allow to cool. Once cool, drizzle melted white and dark chocolate over the pan of caramel corn. Give it 15-20 minutes to dry. If you want, you can "stir" the caramel corn a little bit to get chocolate on all sides.
- Turn out of the pan and break apart. Allow to cool and enjoy!