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Chocolate-caramel Popcorn

  • Prep Time: 15 Minutes (Total Time: 1 hour 15 Minutes)
  • Serving Size: 24
  • 10 cups Plain Popped Popcorn
  • 2 cups PLANTERS Mixed Nuts, Coarsely Chopped
  • 1 package (8 squares) BAKER'S Semi-Sweet Baking Chocolate
  • 1 cup Firmly Packed Light Brown Sugar
  • 1/2 cup Corn Syrup
  • 1/2 cup (1 stick) Butter Or Margarine
  • 1/2 teaspoon Baking Soda
  • PREHEAT oven to 225°F. Spray 15x10x1-inch baking pan with cooking spray; set aside. Toss popcorn and nuts in large bowl; set aside.

    PLACE chocolate, sugar, corn syrup and butter in heavy 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to medium-low; simmer 5 minutes, stirring constantly. Remove from heat; stir in baking soda. Pour over popcorn mixture in bowl; toss until popcorn is evenly coated. Spread into prepared pan; press firmly to form even layer in pan.

    BAKE 1 hour. Cool in pan on wire rack. Break into pieces.

    KRAFT KITCHENS TIPS

    Storage Know-How

    Store in airtight container at room temperature up to 1 week.

    Note

    For gift giving, place individual 1/2-cup servings of popcorn mixture in decorative plastic gift bags; seal tightly.

    RECIPE COURTESY OF KRAFT FOODS