Buttery Caramel Corn with Dark Chocolate Drizzle
Author: Heather
Recipe type: Snack/Dessert
Cuisine: Snack/Dessert
Prep time:
Cook time:
Total time:
Serves: about six cups
- ¾ cup popcorn kernels
- ½ cup coconut oil
- 1 tsp salt
- 2 sticks of salted butter
- 2 cups brown sugar
- ½ cup light corn syrup
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 cup dark chocolate chips, melted
- Preheat oven to 250 degrees.
- Heat coconut oil in a large saucepan with a tight fitting lid.
- Sprinkle in popcorn kernels.
- Cover tightly.
- Pop corn until popping slows down to almost a complete stop.
- Pour into a large bowl.
- Sprinkle with 1 tsp salt (or desired amount).
- In a large saucepan over medium heat, begin to melt butter.
- Add in brown sugar and stir.
- Drizzle in corn syrup and whisk mixture until smooth.
- Bring to a gentle boil.
- Stop whisking and lower heat.
- Simmer for three minutes.
- Add in baking soda and vanilla. Mixture will bubble so be careful. Whisk gently.
- Pour over popcorn in bowl. Stir carefully as to not break the popcorn in pieces.
- Spread on a rimmed baking sheet lined with parchment paper.
- Bake for one hour, stopping every 20 minutes to gently toss popcorn.
- Let cool.
- In a glass measuring cup, pour chocolate chips.
- Heat in the microwave for 30 seconds, stopping to stir each time.
- Chocolate should be smooth and creamy.
- Drizzle over cooled popcorn.
- Let cool completely, until chocolate is hardened on top.
- Toss and break apart
- Serve for a snack, or bag it for a gift!
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2015/12/buttery-caramel-corn-with-dark-chocolate-drizzle.html
3.5.3208