Chocolate Caramel Corn
This big batch of chocolate caramel corn made with caramel-covered popcorn and peanuts, a drizzle of dark chocolate, and sprinkling of flaky salt is exactly what you need to get your holiday party started!
Ingredients
- 1 cup popcorn kernels , popped (see Notes)
- 1 cup lightly salted peanuts
- 1 cup unsalted butter (2 sticks, 226 grams)
- 2 ½ cups light or dark brown sugar (533 grams)
- 1 cup light corn syrup (312 grams)
- 14 oz can Eagle Brand Sweetened Condensed Milk
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 12 oz semi-sweet or bittersweet chocolate , chopped or use chocolate chips
- Flaky sea salt , for sprinkling (optional)
Instructions
- Line 2-3 large sheet pans with wax paper or parchment and top with popped popcorn and peanuts.
- Combine the butter, brown sugar, and corn syrup in a large saucepan over medium heat. Stir occasionally until butter is melted and mixture is smooth.
- Increase the heat to medium high and bring to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, stirring constantly. The mixture should turn a darker color.
- Remove from heat and add the sweetened condensed milk, salt, and vanilla extract. Stir until smooth.
- Pour over the popcorn and peanuts and stir to evenly coat the popcorn. Spread caramel corn into an even layer.
- Melt chocolate in a double boiler on the stove or in a heatproof bowl in the microwave in 30 second bursts. Stir until smooth.
To Make Soft Caramel Corn:
- Drizzle caramel corn with melted chocolate and sprinkle with flaky salt, if desired. Let sit for 20 minutes before serving, or until chocolate has set.
To Make Crunchy Caramel Corn:
- Preheat oven to 350°F. Bake caramel corn on sheet pans with parchment (do not use wax paper) for about 30 minutes until caramel is crisp and darker brown, stirring a few times.
- Drizzle caramel corn with melted chocolate and sprinkle with flaky salt, if desired. Let sit for 20 minutes before serving, or until chocolate has set.
- Store chocolate caramel corn in an airtight container for up to several days.
Notes
NOTES:
- You can pop popcorn per your preference. You can use a stove top popper, air popper, microwave popcorn, etc.
- If using microwave popcorn, you'll need 3 regular-size bags, popped. Make sure it is plain or lightly salted.
- Make sure to remove all unpopped kernels from popcorn before combining with caramel.
- You can also use an XL bowl to combine caramel with popcorn and peanuts.
- Nutrition information is an estimate.
Nutrition
Calories: 366kcal | Carbohydrates: 63g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 180mg | Potassium: 150mg | Fiber: 1g | Sugar: 56g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg