chocolate caramel corn

Ingredients

• Servings: 5
• 5 quarts popped popcorn
• 1 1/3 cups brown sugar
• 1 1/2 cups butter, divided
• 2 1/2 cups light corn syrup, divided
• 1 teaspoon vanilla extract
• 4 cups milk chocolate chips

Recipe

Cook Time: 1 hr

Ready Time: 1 hr


• preheat oven to 250 degrees (120 degrees c). coat a large roasting pan with cooking spray. place the popcorn in the roasting pan and keep warm in the oven.
• in a heavy saucepan over medium heat, combine brown sugar, 1 cup butter and 1/2 cup corn syrup. heat, without stirring, to 250 to 265 degrees f (121 to 129 degrees c), or until a small amount of syrup dropped into cold water forms a rigid ball. remove from heat and stir in vanilla. pour syrup over popcorn and stir to coat. return popcorn to oven.
• in the same saucepan, combine chocolate chips with remaining 1/2 cup butter and 2 cups corn syrup. cook, stirring, over medium heat, until chocolate is melted. remove from heat and quickly pour over popcorn, stirring to coat.
• return popcorn to oven for 30 to 40 minutes, stirring occasionally. remove and pour out waxed paper lined sheets to cool completely.