Chocolate Covered Caramel Corn
This stuff is addicting. I have no problems eating popcorn and then stopping after a reasonable amount has been consumed. However, you give me some of this stuff? Oh mercy.
This recipe was found in a cookbook that my previous church put together. Thank you Donna for the recipe for caramel corn. I just took it one step further. I tend to do that. I can’t stop myself. It’s the addictive part of my personality.
For those of you that think you may recognize this recipe, you are right. I give it as a gift at Christmas to Sunday School teachers! Now you all can make your own (and I have to think of something else to give)! Enjoy!
- 2 sticks butter
- 2 cups brown sugar
- 1/2 cup light corn syrup
- 1 tsp salt
- 1/2 tsp baking soda
- 1 tsp vanilla
- 2 1/2 bags of popped corn, REMOVE SEEDS
- 16 oz. package white almond bark
- Pan melt butter, stir in sugar, corn syrup and salt. Bring to a boil, stirring constantly. Remove from heat. Stir in baking soda and vanilla. Gradually pour over popped corn. Mix well. I use two broiler pans, but the disposable lasagna foil pans would work well too.
- Bake at 250 degrees for one hour, stirring every 15 minutes. Remove from oven and cool. Break apart and store in covered containers. To go the extra mile, melt the white bark completely, pour over cooled caramel corn. Lay out on wax paper to cool. Store in airtight Ziploc or tupperware containers.
Amount Per Serving: Calories: 526 Total Fat: 35g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 22g Cholesterol: 40mg Sodium: 573mg Carbohydrates: 51g Fiber: 4g Sugar: 43g Protein: 8g
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