Betty Crocker Holiday Cookies 2007 - (Page 65) great for gift giving Chocolate-Covered Caramel Corn Prep Time: 20 Minutes Start to Finish: 3 Hours 50 Minutes Servings: About 18 cups snack Tips » 12 cups popped popcorn 3 cups unblanched whole almonds, pecan halves or walnut halves ½ cup butter or margarine 1 cup packed brown sugar ¼ cup light corn syrup ½ teaspoon salt* ½ teaspoon baking soda ½ cup semisweet chocolate chips, milk chocolate chips or white vanilla baking chips 1. Heat oven to 200°F. Remove any unpopped kernels from popcorn. In very large roasting pan or very large bowl, place popcorn and nuts, or divide popcorn and nuts between 2 ungreased 13x9-inch pans. 2. In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup and salt. Heat to boiling, stirring occasionally. Continue cooking 5 minutes without stirring. Remove from heat. Stir in baking soda until foamy. Pour sugar mixture over popcorn mixture; toss until evenly coated. If using bowl, transfer mixture to 2 ungreased 13x9-inch pans. 3. Bake 1 hour, stirring every 15 minutes. Spread on foil or cooking parchment paper. Cool completely, about 30 minutes. 4. In medium bowl, place 3 cups popcorn mixture. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly. Drizzle chocolate evenly over 3 cups popcorn mixture; toss gently to thoroughly coat popcorn. Spread in single layer on foil or cooking parchment paper. Cool about 2 hours or until chocolate is firm. 5. Add chocolate-covered popcorn mixture to remaining popcorn mixture; toss gently to combine. Store tightly covered. High Altitude (3500-6500 ft): No change. Nutrition Information Per Serving: 1 CuP: Calories 330 (Calories from Fat 200); Total Fat 22g (Saturated Fat 5g); Cholesterol 15mg; Sodium 150mg; Total Carbohydrate 27g (Dietary Fiber 4g); Protein 6g *Omit salt if using salted microwave popcorn or bags of popped popcorn containing salt. How-To If you want two or three kinds of chocolate in your mixture, make separate batches of each type of chocolate-covered popcorn mixture, following the directions in Step 4. If you make two kinds of chocolatecovered popcorn mixture, you will have 9 cups of plain caramel corn left; if you choose three kinds of chocolatecovered popcorn, you’ll have 6 cups of plain caramel corn left. TIme-Saver You’ll want to gobble up this popcorn just as soon as possible, so to get there even faster, look for bags of popped plain white popcorn in the snacks and chips aisle of your supermarket. Betty Crocker Most Requested RecipesTM 65
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