Chocolate Caramel Corn

By TheDisenchantedHousewife • October 8, 2010 • 1 Comments

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Author Notes: One Valentines Day I made my husband caramels and he promptly melted them down and poured it over popcorn. After I got over the shock of him melting my caramels I arduously labored over, I realized that this wasn't a bad idea. So, I took his idea, ran with it, and added chocolate. - TheDisenchantedHousewife - TheDisenchantedHousewife

Food52 Review: Is there anything better than homemade caramels? Well, TheDisenchantedHousewife has hit on it with this recipe, with caramel, chocolate and popcorn. The caramel gives a bit of resistance as you crunch into the popcorn and the salty-sweet combo is addicting. The hardest part of this recipe is trying to stop eating it! – FrozenFoodie - A&M

Serves 8 hungry people, 16 munchers

1/2 cup sugar
1/4 cup light corn syrup
1/2 cup water
1 1/2 cup heavy cream
5 tablespoons unsalted butter
1/2 teaspoon vanilla extract
2 packets microwave popcorn, popped
12 ounces semi-sweet chocolate chips

In a tall saucepan, combine sugar, corn syrup and 1/2 cup water. Bring to boil over medium high heat. Boil until caramel is a warm golden brown color. DON'T STIR. Just swirl the pan.
At the same time, bring cream and butter to a simmer in a small pan over medium heat. Remove from heat and set aside but keep warm
When the sugar is caramelized slowly add the cream into the caramel. Beware, it will boil violently.
Stir in the vanilla and cook for 5-10 minutes or until the mix reached 248 degrees F (firm ball). Set aside and allow to cool slightly
Pour warm caramel over two bags of your favorite popped popcorn. Coat completely and allow to harden.
In a heat proof bowl set over a pot of simmering water, melt all 12 ounces of chocolate.
When chocolate becomes melted, pour over caramel corn and coat completely. Allow to cool and harden before enjoying.