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Thursday, March 29, 2012

Salted Chocolate and Caramel Popcorn

1 bag popped popcorn
2 ½ cups mini pretzels, broken into pieces
1 cup pecans
½ cup salted butter
1 cup firmly packed light-brown sugar
½ cup light-corn syrup
¼ tsp salt
1 tsp vanilla extract
½ tsp baking soda
1 cup milk chocolate chips
½ cup mini marshmallows

Put popcorn into a very large bowl.  Be sure to remove any un-popped kernels.  Add in crushed pretzels, marshmallows and pecans and gently fold mixture together, set aside.  In an large microwave safe bowl, melt butter, it should take about 50 seconds.  Stir in brown sugar, light corn syrup and salt.  Mix well.  Microwave mixture for 2 minutes, then stir and immediately return to microwave and cook 2 more minutes.  Remove from microwave, add in vanilla and baking soda and stir until frothy, about 10 seconds (don’t be tempted to dip your finger in and taste test, it is HOT).  Pour caramel over popcorn mixture and gently stir until evenly coated.  Pour caramel coated popcorn mixture onto a parchment or wax paper covered cookie sheet. Melt milk chocolate in a microwave safe bowl, on 50% power in 30 second intervals stirring after each interval until melted and smooth.  Pour melted chocolate into a piping bag or ziploc bag and cut the tip off and drizzle melted chocolate over popcorn. Place chocolate covered popcorn in refrigerator until chocolate hardens, about 20-30 minutes.  Remove from refrigerator and break popcorn into pieces.  Store popcorn in an airtight container.

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