CHOCOLATE CARAMEL CORN
- 12-15 cups popped popcorn
- 1 cup butter
- 2 cups brown sugar
- 1 teaspoon salt
- 1/2 cup light corn syrup
- 1 teaspoon baking soda
- 4 ounces milk or dark chocolate, melted
- 3/4 cups sliced almonds
- 1 1/2 cups mini marshmallows
- 4 ounces white chocolate
Preheat oven to 200 degrees.
Note: Use a pan a little bigger than you think you'll need. When you add the baking soda, the mixtures grows a bit so you'll need space.
Add brown sugar, salt, and corn syrup and boil for 5 minutes.
Remove from heat; stir in baking soda. Stir well.
Pour over the pop corn. Stir to coat well.
Bake in large roaster or pan for 1 hour, stirring every 15 minutes.
Spread on waxed paper to dry.
Allow caramel corn to cool and dry for a few hours.
Drizzle melted milk chocolate over caramel corn.
Note: I put the melted chocolate in a plastic Ziploc bag and cut a very small hole in the corner of the bag which made for easy drizzling and clean up.
Sprinkle with almonds and marshmallows.
Drizzle melted white chocolate over mixture in the same way.
Caramel Corn Source: Paula Deen