Chocolate-Covered Caramel Corn

Chocolate-covered caramel corn. Disposable roasting pans work great for mixing. Store in airtight containers or resealable plastic bags.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 21 mins
• Total Time: 1 hr 41 mins
• Calories: 544 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup margarine
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ cup light corn syrup
• 2 cups brown sugar
• 4 (3.25 ounce) packages butter-flavored microwave popcorn
• 2 cups dry-roasted peanuts (Optional)
• 1 (14 ounce) bag chocolate almond bark, broken into pieces

Recipe Instructions

Step 1

Preheat oven to 250 degrees F (120 degrees C).

Step 2

Place 1 bag popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Repeat with remaining bags. Open bags carefully; divide popcorn between 2 shallow baking dishes. Mix in peanuts.

Step 3

Combine brown sugar, margarine, corn syrup, and salt in a saucepan over medium heat. Bring to a boil, stirring enough to blend. Simmer, stirring constantly, for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy.

Step 4

Pour brown sugar mixture over the popcorn-peanut mixture; stir to coat.

Step 5

Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.

Step 6

Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.

Step 7

Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.