For an extra depth of flavor, toast the peanuts in a dry skillet or in the oven before adding them to the popcorn. Use high-quality chocolate for the best flavor and melting properties. If you don't have a microwave, you can make the caramel in a saucepan on the stovetop over medium heat, stirring constantly, until it reaches a light amber color and a temperature of 245°F (118°C). Store in an airtight container at room temperature for up to 3 days.
Caramel Chocolate Corn
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PREP TIME7 mins
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COOK TIME8 mins
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TOTAL TIME30 mins
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SERVING32 People
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VIEWS192
Indulge in the irresistible allure of homemade Caramel Chocolate Corn, a symphony of sweet and savory. Crisp popcorn and roasted peanuts embrace a luscious caramel coating, crowned with a generous drizzle of melted milk chocolate. Prepare for a delightful textural experience that's both crunchy and smooth, perfect for sharing… or not!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol9 mg
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Fiber1 g
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Protein2 g
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Saturated Fat4 g
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Sodium184 mg
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Sugar10 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare Baking Sheets: Lightly grease two large baking sheets with butter or line with parchment paper. (5 minutes)
02 Step
Recipe View Combine Popcorn and Peanuts: In an extra-large paper bag, gently combine the popped popcorn and roasted peanuts. Ensure the bag is sturdy enough to withstand shaking. Set aside. (2 minutes)
03 Step
Recipe View Create the Caramel: In a microwave-safe bowl, combine the brown sugar, butter, corn syrup, vanilla extract, and salt. Microwave on high for 4 minutes, or until the mixture is bubbly and the sugar is completely dissolved. Carefully remove from microwave and immediately stir in the baking soda. The mixture will foam up. Quickly pour the caramel over the popcorn-peanut mixture in the paper bag. (7 minutes)
04 Step
Recipe View Coat and Heat: Immediately roll down the top of the paper bag to seal it tightly. Shake vigorously to evenly coat the popcorn and peanuts with the caramel. Place the sealed bag in the microwave and heat for 2 minutes, stopping to shake the bag about every 40 seconds to redistribute the caramel. (3 minutes)
05 Step
Recipe View Cool and Separate: Carefully spread the caramel-coated popcorn mixture onto the prepared baking sheets in a single layer. Use two forks to gently separate the popcorn to prevent clumping. Allow to cool completely. (30 minutes)
06 Step
Recipe View Drizzle with Chocolate: In a separate microwave-safe bowl, combine the milk chocolate chips and vegetable shortening. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth. Drizzle the melted chocolate evenly over the cooled popcorn mixture. (5 minutes)
07 Step
Recipe View Set and Serve: Let the chocolate set completely at room temperature, or place the baking sheets in the refrigerator for about 15 minutes to speed up the process. Once the chocolate is firm, break the Caramel Chocolate Corn into pieces and serve. (15 minutes)
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Please Rate
Israel Braun
Jan 25, 2024My caramel was a bit too hard. I think I microwaved it a little too long. Next time I'll reduce the cooking time by 30 seconds.
Philip Sauer
Dec 23, 2023I was a little intimidated by the microwave caramel, but it worked like a charm! So much easier than making it on the stovetop.
Spencer Roberts
Nov 10, 2023This recipe is amazing! My family devoured it in one sitting. The caramel is perfect and the chocolate just takes it over the top!
Maudie Rutherford
Oct 25, 2023The sea salt is a must! It really balances the sweetness. I also added a pinch of cayenne pepper to the chocolate for a little kick.