Best 3 Milk Chocolate Popcorn Recipes

CARAMEL CHOCOLATE CORN

Steps:

• Grease cookie sheets.
• Place popcorn and peanuts in a paper bag. Set aside.
• In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. 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, until melted. Drizzle over popcorn mixture. Let cool before serving.

ULTIMATE CARAMEL CHOCOLATE POPCORN

Steps:

• Preheat oven to 250°. Place popcorn and nuts in a greased roasting pan; set aside. In a large heavy saucepan, combine brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat; cook and stir 5 minutes. , Remove from heat; stir in baking soda (mixture will foam). 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. Store in an airtight container.,

MILK CHOCOLATE POPCORN

Steps:

• Preheat oven to 300F degrees.
• Grease a large roasting pan.
• Combine popcorn and nuts in prepared roasting pan.
• Combine morsels, corn syrup and butter in a medium, heavy-duty saucepan.
• Cook over medium heat, stirring constantly, until mixture boils.
• Pour over popcorn and toss well to coat.
• Bake, stirring frequently for 30 to 40 minutes.
• Loosen popcorn from pan and allow to cool slightly in pan.
• Remove to a wax paper lined cookie sheet to cool completely.
• Keeps for two weeks in an airtight container in the fridge-yeah, right!