December 15, 2011

Christmas Treats: Homemade Caramel Popcorn

Few things go as quickly around here as our homemade caramel popcorn. By far, it's the most-requested item on my husband's list of Christmas treats. And if he could get away with it, I'm pretty certain that he would be eating it for breakfast... along with his daily doses at lunch and dinner.

I found this recipe last year when Brenda at A Farmgirl's Dabbles posted it and if you've never been to her site, then get thee into your kitchens because her recipes are genius (remember the grilled pizza, people?). This one is no exception so I thought I would share its deliciousness with all of you!
Homemade Caramel Popcorn

Homemade Chocolate Caramel Popcorn

5 to 6 quarts popped corn (1 cup of unpopped kernels)
1 cup butter
2 cups brown sugar, packed
1/2 cup light corn syrup
1 tsp. salt
1/2 tsp. baking soda
4 oz. chocolate bark or dipping chocolate
6 oz. chocolate chips

Preheat oven to 250 degrees. Spread freshly popped corn on two cookie sheets (be careful not to include unpopped kernels) and place in oven to keep warm and crisp.

Combine butter, corn syrup, sugar, and salt in a two-quart heavy saucepan. Place on medium heat, stirring until sugar dissolves. Continue to boil to the firm ball stage (248 degrees), about five minutes. Remove from heat and stir in baking soda. Syrup will foam.

Take popcorn from the oven and pour caramel mixture over it in a fine stream. Stir to mix well. Return to oven for 45-50 minutes, stirring and scraping up caramel from pan bottom every fifteen minutes. Once fully covered, allow to cool.

Melt chocolate chips and chocolate bark til smooth and drizzle over cooled popcorn. Allow to set completely. Store in an airtight container.

Recipe reprinted with permission. My thanks to Brenda for sharing this with all of you... and for giving me an excuse to eat treats at Christmas. Popcorn is healthy... right?

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