jglass
New member
Easy Chocolate-Caramel Popcorn
1 (14 ounce) bag Kraft caramels
3 tablespoons butter or margarine
2 tablespoons water
12 cups air- popped popcorn
1 cup cocktail peanuts
4 (1 ounce) baker's semi-sweet chocolate baking squares, finely chopped
Preheat oven to 300°F.
Place the caramels, butter, and water in a heavy saucepan.
Cook on low heat until the caramels are completely melted, stirring frequently.
Combine the popcorn and peanuts in a large bowl. Make sure to remove all unpopped kernels.
Drizzle with the caramel mixture; toss to evenly coat.
Spread onto a large greased baking sheet.
Bake for 20 minutes, stirring after 10. Sprinkle with chocolate; toss using two spoons until well mixed.
Spread onto a sheet of waxed paper; cool completely.
Break apart until small clusters or individual pieces.
Store in a tightly covered container at room temperature for up to one week.
1 (14 ounce) bag Kraft caramels
3 tablespoons butter or margarine
2 tablespoons water
12 cups air- popped popcorn
1 cup cocktail peanuts
4 (1 ounce) baker's semi-sweet chocolate baking squares, finely chopped
Preheat oven to 300°F.
Place the caramels, butter, and water in a heavy saucepan.
Cook on low heat until the caramels are completely melted, stirring frequently.
Combine the popcorn and peanuts in a large bowl. Make sure to remove all unpopped kernels.
Drizzle with the caramel mixture; toss to evenly coat.
Spread onto a large greased baking sheet.
Bake for 20 minutes, stirring after 10. Sprinkle with chocolate; toss using two spoons until well mixed.
Spread onto a sheet of waxed paper; cool completely.
Break apart until small clusters or individual pieces.
Store in a tightly covered container at room temperature for up to one week.