Chocolate Almond Caramel Popcorn
12 cups popcorn, popped
1 cup brown sugar, packed
1/3 cup sugar
3/4 cup butter
1/2 cup light corn syrup
1/2 tsp. Baking soda
1/2 tsp. Vanilla
1/2 cup almonds, slivered and broiled (toasted) *optional
2 cups milk chocolate chips
Heat oven to 250. Spray two 9x13 pans with non-stick spray. Divide popcorn between pans. In a saucepan, combine brown sugar, sugar, butter, and corn syrup. Cook over medium-high heat, stirring occasionally until full boil (7-9 minutes). Reduce heat to medium-low. Continue cooking without stirring until thermometer reaches 234 degrees (about 4-6 minutes).
left out this step
, so the picture above shows less chocolate than it should). Stir it all to coat popcorn. Bake 45 minutes, stirring every 15 minutes. Spread popcorn out on wax paper and sprinkle evenly with remaining chocolate chips. Cool.
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