Welcome to the delectable world of caramel chocolate popcorn, where crunchy popcorn meets the richness of creamy caramel and the decadence of luscious chocolate. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more. In this article, we will guide you through the steps to create the ultimate caramel chocolate popcorn, a treat that will surely be the star of any gathering or a delightful indulgence for your personal enjoyment. We will uncover the secrets behind achieving that perfect balance of sweet and salty, ensuring every bite is an explosion of flavor and texture. So, grab your aprons and prepare to transform your kitchen into a confectionery wonderland as we unveil the recipe for the ultimate caramel chocolate popcorn.
Check out the recipes below so you can choose the best recipe for yourself!
CARAMEL CHOCOLATE CORN
Caramel corn with roasted peanuts and chocolate. This will take a while to make, but is well worth it!
Provided by Jen
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 30m
Yield 32
Number Of Ingredients 10
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.
Nutrition Facts : Calories 147.2 calories, Carbohydrate 15.3 g, Cholesterol 9.4 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 3.6 g, Sodium 183.5 mg, Sugar 10.4 g
ULTIMATE CARAMEL CHOCOLATE POPCORN
Have the munchies? They're no match for this nutty caramel corn drizzled with melted chocolate. -Kim Forni, Claremont, New Hampshire
Provided by Taste of Home
Categories Snacks
Time 1h25m
Yield 5 quarts.
Number Of Ingredients 9
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.,
Nutrition Facts : Calories 419 calories, Fat 24g fat (8g saturated fat), Cholesterol 12mg cholesterol, Sodium 389mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.
EASY CHOCOLATE-CARAMEL POPCORN
I found this recipe on the back of a bag of Kraft Caramels. It's the perfect party snack-everyone gobbles it up! I've discovered that 12 cups of popcorn is one microwave bag, and I've also tried it with cashews instead of peanuts. Yum!
Provided by DreamoBway
Categories Candy
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F.
- Place the caramels, butter, and water in a heavy saucepan. Cook on low heat until the caramels are completely melted, stirring frequently.
- Combine the popcorn and peanuts in a large bowl. Make sure to remove all unpopped kernels. Drizzle with the caramel mixture; toss to evenly coat. Spread onto a large greased baking sheet.
- Bake for 20 minutes, stirring after 10. Sprinkle with chocolate; toss using two spoons until well mixed. Spread onto a sheet of waxed paper; cool completely.
- Break apart until small clusters or individual pieces. Store in a tightly covered container at room temperature for up to one week.
CHOCOLATE CARAMEL POPCORN
Provided by Food Network
Categories dessert
Time 30m
Yield 4 cups of popped corn
Number Of Ingredients 5
Steps:
- Pop the popcorn. I like to use a hot-air popper but you can pop it any way you like.
- To make the caramel: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat and cook until light golden brown. We use a large pan so that there will be room to add the popcorn. Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps.
- Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with a wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool. When it is cool, place it in decorative bags to give as gifts.
- Tip: You can also use milk chocolate and/or white chocolate to coat the popcorn. The process is always the same.
- Be careful when you work with the caramel. It is very hot and can burn! As always, when working with caramel, have a bowl of ice-cold water next to you in case you get caramel on your hands.
ULTIMATE CARAMEL POPCORN
I couldn't find a recipe for caramel popcorn that was just right. I've tried a bunch of different recipes, some had good flavor, but not a great color, some had great texture, but not great flavor. I decided to cobble-together the best parts of each recipe. This is the result, my ultimate caramel popcorn, yummy caramel popcorn that has great flavor, good color, and a nice crisp texture. Enjoy!
Provided by jeniwan
Categories Dessert
Time 1h20m
Yield 12 cups
Number Of Ingredients 8
Steps:
- Set your oven to 200 degrees. Spray a large cookie sheet with non-stick cooking spray, and set aside. Also spray a large (very large works best) metal or ceramic mixing bowl with non-stick cooking spray.
- Pour the popcorn into the mixing bowl you just sprayed, and put it in the oven to warm. Warming the bowl and the popcorn up beforehand helps with getting an even coating with the caramel when stirring it into the popcorn later.
- Melt the butter in a saucepan over medium heat. Stir in the molasses, corn syrup, brown sugar, and granulated sugar. Once the mixture starts bubbling, set a timer and let it cook for 4 minutes, stirring occassionally.
- Once the 4 minutes is up, remove from heat and stir in the vanilla and baking soda. The mixture will foam and lighten up. Stir until blended.
- Pull the mixing bowl with the popcorn out of the oven. Slowly stir the caramel into the popcorn. I find a rubber spatula works best for this. Carefully keep stirring until the popcorn is evenly coated. Do be careful, the caramel is really hot! At this point, you can stir in any add-ins you might like, sprinkles, nuts, etc.
- Pour onto the greased cookie sheet and spread out evenly. Bake for 1 hour at 200 degrees, carefully stirring every 15 minutes.
- Once done, pour back into a large mixing bowl. The caramel popcorn will still be stightly tacky. Stir the caramel corn for about 5 minutes or so while it cools, to break up large clumps.
Nutrition Facts : Calories 216.2, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.3, Sodium 133.3, Carbohydrate 37, Fiber 1.2, Sugar 23, Protein 1.1
CHOCOLATY CARAMEL-NUT POPCORN
Coconut, almonds, and chocolate enhance classic caramel corn in this recipe.
Provided by andy
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Cook the popcorn according to manufacturer's directions, pour into a very large bowl, and set aside. Melt butter in a saucepan over medium heat. Stir in the brown sugar, salt, and corn syrup. Bring mixture to a boil, then reduce heat and simmer for 5 minutes, stirring constantly. Take the saucepan off of the heat, and carefully stir in the vanilla extract and baking soda.
- Pour the caramel over the popcorn and stir well. Add the chocolate chips and almonds, then stir until thoroughly mixed. Pour this mixture into two large, deep baking pans and sprinkle with the shredded coconut.
- Bake in preheated oven for 1 hour, stirring every 15 minutes.
Nutrition Facts : Calories 1103.3 calories, Carbohydrate 132.9 g, Cholesterol 61 mg, Fat 64.1 g, Fiber 10.8 g, Protein 11.7 g, SaturatedFat 27.9 g, Sodium 1387.4 mg, Sugar 80.8 g
Tips:
- Use high-quality popcorn kernels for the best results. Look for kernels that are plump and free of blemishes.
- Heat the oil and kernels in a large pot over medium-high heat. This will help to ensure that the popcorn pops evenly.
- Once the popcorn starts popping, shake the pot back and forth constantly. This will help to prevent the popcorn from burning.
- Remove the pot from the heat once the popping slows down significantly. Overheating the popcorn can cause it to burn.
- Pour the popped corn into a large bowl. Add the melted butter, brown sugar, salt, and vanilla extract. Stir until the popcorn is evenly coated.
- Spread the caramel-coated popcorn out on a parchment paper-lined baking sheet. Bake in a preheated oven at 300°F for 10-15 minutes, stirring once or twice during baking.
- Remove the popcorn from the oven and allow it to cool completely before serving.
- For the chocolate drizzle, simply melt the chocolate chips in a microwave-safe bowl or in a double boiler. Drizzle the melted chocolate over the cooled popcorn.
- Store the caramel chocolate popcorn in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Caramel chocolate popcorn is a delicious and easy-to-make snack that is perfect for any occasion. It is a great way to use up leftover popcorn, and it can be customized to your own liking. Whether you like it sweet or salty, crunchy or chewy, caramel chocolate popcorn is sure to satisfy your cravings. So next time you are looking for a quick and easy snack, give this recipe a try. You won't be disappointed!
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