Ingredients

The following ingredients have 14 Servings
  • 12 cups fresh popped unsalted popcorn (about 1/2 cup unpopped corn)*
  • 1 1/2 cups unsalted dry roasted peanuts
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 cup firmly packed (7.5 ounces) light brown sugar
  • 1/2 cup corn syrup
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate melting wafer, melted according to package directions

Instruction

  • Preheat oven to 250° F.
  • Place popped corn into a large bowl; add peanuts on the top.
  • Heat the butter, brown sugar, corn syrup, and salt in a small saucepan over medium high heat. Bring to a boil, stirring until butter is melted. Reduce heat to medium low; cook, undisturbed and uncovered, for 5 minutes.
  • Remove saucepan from heat and stir in vanilla extract and baking soda.
  • Pour the caramel over the peanuts and popcorn; stir to coat.
  • Spread the mixture onto an ungreased, large disposable aluminum roasting pan. Bake for one hour and 15 minutes, removing every 15 minutes to stir.
  • Spread the mixture onto parchment paper to cool. It may seem sticky at first, but will dry as it cools.
  • Once caramel corn is cooled, drizzle with melted dark chocolate.
  • Store in airtight container.
  • Yield: 14 cups.