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Recipe: Chocolate Covered Caramel Corn

Appetizers and Snacks
CHOCOLATE COVERED CARAMEL CORN

6 quarts lightly salted popped popcorn
1 cup butter or margarine
2 cups brown sugar
1/2 cup light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla
2 to 3 bags (6 ounces each) Ghiradelli milk chocolate chips

Preheat oven to 250 degrees F. Coat the bottom and sides of a large roasting pan with nonstick cooking spray.

Place popped popcorn in the prepared pan.

In a heavy pan on the stove top, slowly melt butter, stir in the brown sugar and corn syrup and heat to a boil, stirring constantly. Boil without stirring for 5 minutes.

Remove from heat; stir in baking soda and vanilla. Gradually pour over the popcorn, mixing well.

Bake for 1 hour, stirring every 15 minutes.

Meanwhile, melt the chocolate chips in a double boiler. Immediately after baking the popcorn, pour melted chocolate over popcorn, coating well.

Spread popcorn out onto aluminum foil until hardened, then store in a tightly covered container.

Makes about 6 quarts
Source: Patrice Calabrese of Buffalo, winner of the Ghiradelli Chocolate Championship, America's Fair, Western NY, 2006
MsgID: 0085011
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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