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CHOCOLATE CARAMEL−NUT POPCORN
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4 C. popped popcorn
C. sugar
/2 C. light corn syrup
/2 C. dark corn syrup
/3 C. water
T. stick butter or margarine
/2 tsp. salt
/2 tsp. baking soda
tsp. vanilla extract
2 oz. semisweet chocolate chips (2 cups)
C. sliced almonds, toasted
Spread popcorn in 2 large, deep roasting pans. Bring sugar, corn syrups and
water to boil in 4−quart saucepan. Add butter and cook, stirring occasionally, until
a candy thermometer registers 300ºF to 310ºF. When mixture forms hard, brittle
threads, it's ready. Remove from heat. Carefully stir in salt, baking soda and
vanilla extract. Because the candy is very hot, the vanilla extract will spatter and
the mixture will foam. Pour over popcorn and stir to coat. Let cool. Store airtight.
Up to 2 days before giving, break up large chunks, spread coated popcorn on two
cookie sheets. Melt chocolate chips according to package directions. Drizzle over
popcorn and, before chocolate hardens, sprinkle with almonds. Let stand at room
temperature until chocolate hardens. Store airtight.
CHOCOLATE CARAMEL−NUT POPCORN
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