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
Test Kitchen Notes
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 —The Editors
- Serves 8 hungry people, 16 munchers
light corn syrup
1 1/2 cups
microwave popcorn, popped
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.