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Decadent chocolate covered caramel corn

By NICOLE MARSHALL MIDDLETON Food Writer on Feb 5, 2012, at 4:51 PM  Updated on 2/06 at 8:41 PM



TASTE

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918-581-8459
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2012/2/DSCN0945.JPG

Chocolate covered caramel corn


2012/2/DSCN0944.JPG

Here's a closer look


Popcorn never had it so good. Recipe #5 in our chocolate marathon calls for bathing popcorn and nuts with buttery caramel, crisping them in the oven and then drizzling them with dark and white chocolate.

And I threw in some pretzels for that salty-sweet touch that we all love so much.

As you can see, it looks like it’s all dressed up for a black tie event.

I thought this would be a fun snack for our Super Bowl guests today. And since caramel corn keeps well in sealed containers, this would be a great gift for Valentine’s Day, too.

Check back for more chocolate. Just nine more recipes to go until Valentine’s Day!

Caramel Popcorn
12 cups popped popcorn
1 (9.75-ounce) can (2 cups) whole cashews
1 (5-ounce) bag (1 1/2 cups) pecan halves
1 cup firmly packed brown sugar
3/4 cup butter
1/2 cup light corn syrup
1 teaspoon baking soda
Drizzle
1 cup dark chocolate chips
1 1/2 teaspoons shortening
1/2 cup white baking chips

Directions
Heat oven to 250 degrees. Place popcorn, cashews and pecans in large roasting pan.

Combine brown sugar, butter and corn syrup in 2-quart saucepan. Cook over medium heat until mixture comes to a boil (7 to 8 minutes). Continue boiling 2 minutes. Remove from heat; stir in baking soda.

Pour butter mixture over popcorn mixture in pan; stir well. Bake for 60 minutes, stirring every 15 minutes. Remove from oven; place onto waxed paper or parchment paper. Cool completely. (DO NOT BREAK INTO PIECES.)

Place chocolate chips and 1 teaspoon shortening into resealable plastic food bag. Microwave on HIGH (100% power) for 30 to 45 seconds; knead bag. Continue microwaving at 15 second intervals, kneading until smooth. Cut tiny corner from bag; drizzle melted chocolate over popcorn mixture. Repeat with white baking chips and remaining 1/2 teaspoon shortening, microwaving on MEDIUM-HIGH (70% power). Drizzle over popcorn mixture. Let stand until chocolate is set (3 to 4 hours). Break popcorn mixture into pieces.

Store in container with tight-fitting lid or resealable plastic food bag.
- adapted from Land O’Lakes
TASTE

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Oklahoma chefs have joined forces to feed the victims of the Moore tornado as well as the rescue workers who continue to ...

Arrested Development frozen bananas at Antoinette Baking Co.

Starting today at noon, Antoinette Baking Co will be selling Bluth Bananas to celebrate the release of the fourth season ...

Hasty-Bake celebrates 65 years in Tulsa

Hasty Bake will host its 4th Annual BBQ Contest Saturday.

The company is also celebrating its 65th year in Tulsa.

In ...

CONTACT THE BLOGGER

Nicole Marshall Middleton

918-581-8459
Email

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105 Comments

Graduation

4 days ago