Chunky Caramel Popcorn Recipes

PUFFED CARAMEL CORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Combine corn puffs and peanuts in a large roasting pan.
• Bring butter, brown sugar, and corn syrup to a boil in a heavy 2-quart saucepan. Cook and stir for 2 minutes. Remove from heat; stir in baking soda until mixture foams up. Pour over corn-peanut mixture and toss well using rubber spatulas.
• Bake in the preheated oven, stirring every 10 to 15 minutes, until a cooled piece of corn is crunchy, about 45 minutes.
• Spread on waxed paper to cool. Break apart and transfer to an airtight container.

CHUNKY CARAMEL POPCORN CLUSTERS

Steps:

• Heat oven to 250°F Place popcorn, cashews and pecans in large roasting pan.
• Combine brown sugar, butter and corn syrup in 2-quart saucepan. Cook over medium heat until mixture comes to a boil (7 to 8 minutes). Continue boiling 2 minutes. Remove from heat; stir in baking soda.
• Pour butter mixture over popcorn mixture in pan; stir well. Bake for 60 minutes, stirring every 15 minutes. Remove from oven; place onto waxed paper or parchment paper. Cool completely. (DO NOT BREAK INTO PIECES.).
• Place chocolate chips and 1 teaspoon shortening into resealable plastic food bag. Microwave on HIGH (100% power) for 30 to 45 seconds; knead bag. Continue microwaving at 15 second intervals, kneading until smooth. Cut tiny corner from bag; drizzle melted chocolate over popcorn mixture. Repeat with white baking chips and remaining 1/2 teaspoon shortening, microwaving on MEDIUM-HIGH (70% power). Drizzle over popcorn mixture. Let stand until chocolate is set (3 to 4 hours). Break popcorn mixture into pieces.
• Store in container with tight-fitting lid or resealable plastic food bag.
• Recipe Tip
• Chocolate and white baking chips can be melted separately with shortening in a small bowl in microwave or in small saucepan over low heat until melted. Drizzle chocolate mixtures with fork or spoon.

CHUNKY CARAMEL POPCORN

Steps:

• Heat oven to 250 degrees. Place popcorn, cashews and pecans in a large roasting pan. Combine brown sugar, butter and corn syrup n a 2-quart saucepan. Cook over medium heat until mixture comes to a full boil (7 to 8 minutes). Continue boiling 2 minutes. Remove from heat; stir in baking soda (mixture will be foamy).
• Pour butter mixture over popcorn mixture in pan; stir well. Bake for 1 hour, stirring every 15 minutes. Remove from oven; place onto waxed paper or parchment paper. Cool completely. Do not break into pieces.
• Melt the chocolate chips and 1 tsp of shortening in a small bowl in the microwave for 30 to 45 seconds or in a small saucepan over low heat until melted.
• Separately, melt white baking chips with 1/2 tsp of shortening in a small bowl in the microwave for 30 to 45 seconds or in a small saucepan over low heat until melted.
• With a fork or spoon, drizzle over popcorn mixture. Let stand until chocolate in set (3 to 4 hours). Break popcorn mixture into pieces. Store in a container with tight-fitting lid or resealable plastic food bag.