I got this recipe from Carol B, a fellow stamper that lives in the Kansas City area. She brought it to a stamping event over a year ago, and I just immediately fell in love with this. She was sweet to share her recipe and agreed to let me share it with you.
Some pretty packaging was really in line for Valentine's Day... I had to spruce it up a bit for this important holiday.
Carol B's Chocolate Drizzle Caramel Popcorn
(with a slight adaption)
1 stick of margarine (I use butter)
1 c. of packed brown sugar
1/2 c. white Karo syrup
1/4 tsp. of baking soda
8 cups of popped corn
Cocktail or Spanish peanuts (optional)
Chocolate, for melting
Grease a 9x13 pan about 2" deep (Dutch Oven type if you have). Add popped corn and peanuts (if you wish), and set aside.
In a medium saucepan, melt butter and add brown sugar and syrup. Bring to a boil and boil for five minutes over low to medium heat while stirring the entire time. Remove from heat and add baking soda. The mixture will get a bit frothy and turn a caramel color. Quickly drizzle over popped corn and toss to coat. It will look like this.. and you will think that you don't have enough caramel, but you will.
For chocolate caramel popcorn (you could just stop at Caramel Popcorn if you wanted) melt chocolate in a double boiler and using a wooden spoon, allow chocolate to drizzle over caramel corn. (I am not fond of melting chocolate in the microwave.. it's hit and miss and often burns).
You can use white, dark, milk chocolate, or a mixture of all but layering each as you go, including colored chocolates for different holidays (I used white chocolate that was tinted pink). Start with the dark chocolates, and then add white and colored chocolates as the final layers.
This really makes a lot.. here's a pic of the popcorn on waxed paper.. it takes up almost the entire kitchen island.
This is really addictive... so, if you need the phone number to the Betty Ford Clinic, just drop me a line! Enjoy peeps! I'd love to hear your comments if you get to try this. Your family will LOVE you!
Til next time.. bon appetit friends!