CHOCOLATY CARAMEL-NUT POPCORN
Coconut, almonds, and chocolate enhance classic caramel corn in this recipe.
Provided by andy
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Cook the popcorn according to manufacturer's directions, pour into a very large bowl, and set aside. Melt butter in a saucepan over medium heat. Stir in the brown sugar, salt, and corn syrup. Bring mixture to a boil, then reduce heat and simmer for 5 minutes, stirring constantly. Take the saucepan off of the heat, and carefully stir in the vanilla extract and baking soda.
- Pour the caramel over the popcorn and stir well. Add the chocolate chips and almonds, then stir until thoroughly mixed. Pour this mixture into two large, deep baking pans and sprinkle with the shredded coconut.
- Bake in preheated oven for 1 hour, stirring every 15 minutes.
Nutrition Facts : Calories 1103.3 calories, Carbohydrate 132.9 g, Cholesterol 61 mg, Fat 64.1 g, Fiber 10.8 g, Protein 11.7 g, SaturatedFat 27.9 g, Sodium 1387.4 mg, Sugar 80.8 g
CHOCOLATE POPCORN
Pop the popcorn, cover with chocolate glaze, then bake to make crisp chocolate coated popcorn!
Provided by sueb
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h45m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.
- Place popcorn and peanuts into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.
- Bake in preheated oven for 30 minutes, stirring several times.
- Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.
Nutrition Facts : Calories 185.5 calories, Carbohydrate 18.9 g, Cholesterol 15.3 mg, Fat 12 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 4.7 g, Sodium 164.1 mg, Sugar 9.9 g
LINDA'S POPCORN YUMMMM!!!
I got this from my sister Linda-I don't know where she got it from, but I am glad she did. That extra 10 pounds on my hips isn't!! Just kidding..... Anyway, this is easy to make, not too sweet, salty and makes a whole bunch. Be careful, it is very addictive and makes you not want to share! We just make it in our largest Tupperware bowl and nibble off it whenever the craving strikes. If you want to make it even more decadent, melt 2 bags of chocolate chips. I included cooling in the prep time and the melting of the chips is the cooking time. I am estimating servings and am sure it's a lowball.
Provided by fishywitch
Categories Lunch/Snacks
Time 12m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, combine popcorn, Kix and Fritos. Mix well.
- Melt chocolate chips in the microwave. Directions are on the package.
- As soon as chips are melted and while they are still hot, pour them over the mixture in the bowl.
- Stir to coat and let cool.
- Enjoy!
Nutrition Facts : Calories 445.8, Fat 19.4, SaturatedFat 7.7, Cholesterol 4.8, Sodium 315.7, Carbohydrate 63.9, Fiber 4.7, Sugar 22.1, Protein 7
MILK CHOCOLATE POPCORN
This copy cat recipe from Nestle's Kitchens makes a crispy chocolate coating for peanuts and popcorn. Enjoy!
Provided by Diana Adcock
Categories Lunch/Snacks
Time 45m
Yield 14 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 300F degrees.
- Grease a large roasting pan.
- Combine popcorn and nuts in prepared roasting pan.
- Combine morsels, corn syrup and butter in a medium, heavy-duty saucepan.
- Cook over medium heat, stirring constantly, until mixture boils.
- Pour over popcorn and toss well to coat.
- Bake, stirring frequently for 30 to 40 minutes.
- Loosen popcorn from pan and allow to cool slightly in pan.
- Remove to a wax paper lined cookie sheet to cool completely.
- Keeps for two weeks in an airtight container in the fridge-yeah, right!
Nutrition Facts : Calories 373.7, Fat 24.8, SaturatedFat 5.4, Cholesterol 9.5, Sodium 356.4, Carbohydrate 33, Fiber 4.3, Sugar 9.4, Protein 10.8
LINDA'S NUTTY CARAMEL POPCORN
I used to live in NH and lots of times went to the beach, where they sell the most delicious caramel nut popcorn. This recipe does the trick for me when I am wanting some, now that I live away from the beach. It is an INCREDIBLE snack any time of day or night! Preparation time does not include the time used to make popcorn.
Provided by Lindas Busy Kitchen
Categories Candy
Time 35m
Yield 2 lg. tins
Number Of Ingredients 8
Steps:
- Pop popcorn, and set aside to cool.
- Mix popcorn and nuts together on a lg. cookie sheet (no smaller than 11x17x2-inch).
- Preheat oven to 300°F.
- In heavy saucepan add sugars, butter, and syrup. Cook, stirring constantly, for about 8 minutes to 245-250°F using a candy thermometer.
- Remove from heat, and add soda and vanilla. Stir well, until creamy.
- Pour over popped corn and nuts, and mix well to coat all the corn with the mixture.
- Bake at 300°F, for 10 minutes, then stir.
- Bake 10 more minutes
- Transfer to a large sheet of aluminum foil.
- Spread mixture thin. Let cool completely.
- Break up, and store in an airtight container.
Nutrition Facts : Calories 2048.9, Fat 115.8, SaturatedFat 46.2, Cholesterol 162.8, Sodium 1518.8, Carbohydrate 251.8, Fiber 13.9, Sugar 176.2, Protein 22.6
CHOCOLATE-MINT POPCORN
I wrote a book called "20 New Ways to Enjoy Popcorn." When I poll friends, they favor this recipe, a delicious treat for after-dinner coffee. - Polly Brunning, Thaxton, Virginia
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 2 quarts.
Number Of Ingredients 3
Steps:
- Place popcorn in a large bowl. In a small saucepan, melt mints and butter over medium-low heat; stir until smooth. Pour over popcorn; toss to coat., Immediately spread onto waxed paper; let stand until set. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 145 calories, Fat 9g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 143mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
LINDA'S CHOCOLATE POPCORN
Love making recipes with add-ins to my popcorn, and this one is sure to please young and old alike! You can add nuts too if you like them. I especially like peanuts, cashews and pecans with this recipe. Cooking time does not include time taken to pop popcorn.
Provided by Lindas Busy Kitchen
Categories Candy
Time 1h20m
Yield 12 1 cup servings
Number Of Ingredients 7
Steps:
- Preheat oven to 250°F.
- Place popped popcorn in a large roasting pan. Set aside.
- In a saucepan, over medium heat, cook sugar, corn syrup and butter, stirring constantly, until sugar is dissolved. Remove from heat.
- Stir in chocolate chips and vanilla. Stir until melted.
- Pour over popcorn, and mix together well.
- Put in oven and bake for 1 hour, stirring occasionally.
- If adding nuts, do so now, and mix into mixture with a large spoon.
- Spoon onto waxed paper to cool, stir to separate.
- Store in a large plastic container or put into baggies.
Nutrition Facts : Calories 229.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 5.1, Sodium 16.2, Carbohydrate 45, Fiber 2, Sugar 29, Protein 1.6
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