Although I love all the cookie madness and I feel like I can bake a million cookies during the holidays, I have decided to take a moment away and introduce you to my new favorite holiday treat. Caramel Corn is such a classic but can only get better when you add a drizzle of white and dark chocolate and a sprinkle of peppermint…it will keep you coming back for another bite. It is the perfect snack, gift or party nic nac that will take you through the holidays.
Chocolate Peppermint Caramel Corn
Ingredients
- 8 cups popped popcorn
- 1 cup light brown sugar
- ½ cup light corn syrup
- ½ cup butter (1 stick)
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp vanilla extract
- white chocolate for garnish
- dark chocolate for garnish
- peppermint, crushed
Instructions
- Preheat oven to 250 degrees F
- Place popped popcorn into a shallow pyrex dish coated with cooking spray and place in oven while making the caramel
- mix brown sugar, corn syrup, butter and salt in 2 quart sauce pan
- boil for 5 minutes without stirring
- remove from heat and add baking soda and vanilla extract; mix well
- pour syrup over warmed popcorn and stir coating evenly (stray spatula to avoid sticking)
- bake for 45 minutes, stirring occasionally to avoid burning
- remove from pyrex and spread onto foil lined baking sheet coated with cooking spray
- cool completely before drizzling with white and dark chocolate and sprinkling with crushed peppermint
- allow chocolate to dry before breaking into pieces
- store in airtight container until ready to serve!
Nutrition Information
Calories: 3499 Fat: 165g Saturated fat: 100g Unsaturated fat: 52g Trans fat: 4g Carbohydrates: 506g Sugar: 352g Sodium: 2081mg Fiber: 18g Protein: 21g Cholesterol: 269mg
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