18 gennaio 2013

Chocolate Covered Caramel Corn

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There’s not a thing wrong with caramel corn straight-up, but if you want to upgrade yours – drizzle it with melted chocolate. It’s a great way to doll up store bought stuff if you don’t have time to make some from scratch, but really elevates homemade caramel corn, transforming it into something crunchy, chewy, salty and sweet and chocolatey, all in one.

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It’s worth starting from scratch and making the caramel corn yourself – there’s a simple recipe below. Once it’s cooled, fill a snack-sized ziplock baggie with chocolate chips, seal and put in a bowl of warm water to melt.
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Knead the bag gently to help the chocolate melt and get rid of any lumps. Then snip off a corner and squeeze over the caramel corn. Easy.
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And no chocolate-covered dishes to wash.
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Let sit until the chocolate sets, then devour. Or share with people you really, really like.
Classic Caramel Corn
6-8 cups air popped popcorn (about 1/4 cup kernels)
1 cup packed brown sugar
1/2 cup corn syrup
1/4 cup butter
1 tsp. vanilla
1/4 tsp. baking soda
1/2 cup peanuts or pecan pieces (optional)
Preheat oven to 250° F. Spray a large bowl with non-stick spray and put the popcorn in it, along with the pecans if you’re using them.
Combine the brown sugar, corn syrup and butter in a medium saucepan and bring to a boil over medium heat. Boil without stirring, swirling the pan occasionally, for 4 minutes. Remove from heat and stir in the vanilla and baking soda. It will foam up at first.
Quickly pour over the popcorn and stir to coat well, adding nuts if you like. Tongs work really well for this! Spread onto a cookie sheet or roasting pan and bake for 30 minutes, stirring once or twice. Cool.

Get in your chocolate fix with Babble’s Best Chocolate-Coconut Cookies! 

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