Recipe by Jen
"Caramel corn with roasted peanuts and chocolate. This will take a while to make, but is well worth it!"
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light corn syrup
milk chocolate chips
This caramel sauce was DELICIOUS!! Instead of placing in paper bag to mix I used a bowl (but this sets up quickly so had to mix fast)! Did not place in microwave, but oven at 300 for 8 minutes on parchment (and it wanted to stick). I did not use microwave popcorn. Instead of milk chocolate, I used 2 cubes of semi-sweet chocolate bark. I drizzled white chocolate over this popcorn after the photo was taken! Make sure to store (if it does all get eaten after it comes out of the oven) quickly so the popcorn doesn't dry out. I will buy a premium popcorn to make this again.
I didnt love this recipe. Microwave recipes are difficult and leave a lot of guessing because they arent all created equal. I have a 1000 watt microwave and reduced each cooking time by more than a minute and the popcorn still scorched. It did, however, stay crisp. In fact, I had no trouble with my popcorn being gooey or soggy. Still, after tossing out the burned kernels, my husband really enjoyed the treat. He said it reminded him a lot of Cracker Jacks. Unfortunately I never liked that snack either.
This was a delicous recipe but I would alter it next time and use dark semi-sweet chocolate instead. The milk chocalate made this too sweet for me and I am a big fan of milk chocolate. I also had to add more shortening to the chocolate to get it to the right consistency. It may have been the chocolate - I used Ghiradelli's milk chocolate chips. Great caramel corn sensation!
Easiest caramel corn recipe I've found yet. I don't trust my microwave so I cooked the caramel recipe in a sauce pan on the stove but followed the rest of the recipe as written and it came out perfectly. I didn't get to put any chocolate on the caramel corn because I couldn't get my family to leave it alone long enough to cool, but I'm planning to try it with the chocolate next time. This recipe deserves an extra star because it was so easy to clean up afterwards. You throw away the piece of equiptment that gets the dirtiest, the paper bag.
Excellent! I made it once the way the recipe read (except in a bowl instead of a bag since I didn't have a bag big enough). It was good but the popcorn was mushy. This time I made the caramel sauce, poured it over the popcorn and then placed the popcorn on a parchment lined cookie sheet. I placed the cookie sheet in the oven for about 8-10 minutes at 350. Then I drizzled the chocolate. I used semi-sweet. To help with the drizzle problem, I melted 1 cup chocolate chips with about a tablespoon of butter and then added about 1/2 cup milk. This allowed it to actually drizzle.
Be sure to get rid of the unpopped corn kernals before you begin, you can really hurt yourself taking a hard bite on one. Other than that, this a wonderful fix for chocolate and salt lovers like myself!
Very, very, very good! I just finished making a batch of this and it is fantastic. My husband will not get home from work for another hour so he may not get any :) It is much easier to make than the instructions let on. A new holiday tradition.
I liked this popcorn recipe. I used the recipe for a bake sale at our company. It was all sold very quickly.
* Percent Daily Values are based on a 2,000 calorie diet.
Caramel Chocolate Corn
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 85
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