Chocolate-covered caramel corn. Disposable roasting pans work great for mixing. Store in airtight containers or resealable plastic bags.
Ingredients
- butter-flavored microwave popcorn: 4 packages (3.25 ounce packages)
- dry-roasted peanuts: 2 cups (optional)
- brown sugar: 2 cups
- margarine: 1 cup
- light corn syrup: 0.5 cup
- salt: 1 tsp
- vanilla extract: 1 tsp
- baking soda: 0.5 tsp
- bag chocolate almond bark: 1 piece (14 ounce, broken into pieces)
Metric Conversion
Stages of cooking
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Place 1 bag popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Repeat with remaining bags. Open bags carefully; divide popcorn between 2 shallow baking dishes. Mix in peanuts.
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Preheat oven to 250 degrees F (120 degrees C).
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Combine brown sugar, margarine, corn syrup, and salt in a saucepan over medium heat. Bring to a boil, stirring enough to blend. Simmer, stirring constantly, for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy.
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Pour brown sugar mixture over the popcorn-peanut mixture; stir to coat.
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Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
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Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.
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Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.
