Ingredients with Measurements:
- 1/2 cup unpopped popcorn kernels
- 1 cup unsalted butter
- 2 cups brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Special equipment needed:
- Large pot with lid
- Baking sheet
- Parchment paper
- Candy thermometer
Step-by-step instructions:
1. Preheat oven to 250°F (120°C).
2. Pop popcorn kernels in a large pot with a lid over medium-high heat until all kernels have popped. Remove from heat and set aside.
3. In a separate pot, melt butter over medium heat.
4. Add brown sugar, corn syrup, and salt to the melted butter. Stir until the sugar has dissolved.
5. Bring the mixture to a boil and let it cook for 5 minutes, stirring occasionally.
6. Remove the pot from heat and add baking soda and vanilla extract. Stir until the mixture becomes frothy.
7. Pour the caramel mixture over the popcorn and stir until all the popcorn is coated.
8. Spread the caramel popcorn onto a baking sheet lined with parchment paper.
9. Bake for 1 hour, stirring every 15 minutes.
10. Remove from the oven and let it cool for 10 minutes.
11. Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until fully melted.
12. Drizzle melted chocolate over the cooled caramel popcorn.
13. Let the chocolate set for 30 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
5. Temperature:
Oven temperature: 250°F (120°C)
Serving size:
This recipe makes 10 servings.
Nutritional information:
Calories per serving: 540
Total fat: 28g
Saturated fat: 17g
Cholesterol: 60mg
Sodium: 440mg
Total carbohydrates: 75g
Dietary fiber: 2g
Total sugars: 61g
Protein: 3g
Substitutions for ingredients:
- Unsalted butter can be substituted with salted butter, but reduce the added salt to 1/4 teaspoon.
- Light corn syrup can be substituted with honey or maple syrup.
Variations:
- Add chopped nuts, such as peanuts or almonds, to the caramel popcorn before baking.
- Use white chocolate or dark chocolate instead of semisweet chocolate chips.
- Add a pinch of cayenne pepper to the caramel mixture for a spicy kick.
Tips and tricks:
- Use a candy thermometer to ensure the caramel mixture reaches the correct temperature.
- Stir the caramel mixture constantly while it's boiling to prevent burning.
- Let the caramel popcorn cool completely before adding the melted chocolate to prevent it from melting.
Storage instructions:
Store chocolate caramel corn in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat chocolate caramel corn, spread it out on a baking sheet and bake in a preheated oven at 250°F (120°C) for 5-10 minutes.
Presentation ideas:
Serve chocolate caramel corn in a large bowl or individual cups.
Garnishes:
Sprinkle sea salt over the melted chocolate for a sweet and salty flavor.
Pairings:
Serve chocolate caramel corn with a glass of cold milk or hot cocoa.
Suggested side dishes:
This recipe is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the caramel popcorn is too sticky, bake it for an additional 10-15 minutes.
- If the caramel mixture separates, stir it vigorously until it comes back together.
Food safety advice:
Make sure to use a clean pot and utensils when making the caramel mixture to prevent contamination.
Food history:
Caramel corn has been a popular snack in the United States since the late 1800s.
Flavor profiles:
Chocolate caramel corn is sweet, salty, and chocolatey.
Serving suggestions:
Serve chocolate caramel corn as a snack or dessert.
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