Wednesday, March 18, 2009

Caramel Corn

Late-night boredom, and a bounty of popcorn results in this...

Chocolate covered caramel corn.

Pop 3/4 cup kernels.

Melt 1.5 tbs butter in a medium heavy saucepan.

Add 1.5 C brown sugar and 6 tbs water.

Stir over low heat until the sugar dissolves, then raise the heat, and cook until the mixture reaches 234 degrees F.

Pour over and mix with the popcorn (you can add a handful of peanuts too if you'd like).

Cook in a 250 degree oven for 45 minutes to drive off excess moisture.

Melt semisweet chocolate then drizzle over.

Now you don't have to make that late night Wawa or 7-11 run!


cookingat11 said...

wow Im the first one to post a lot. the carmel corn looks sooooooooooooo good

Jess said...

Oh God, I need some right now!!

e said...

Ohmygoodness! That looks awesome! That sounds awesome to eat too-Right NOW! :)

Bob said...

All you need now is some chopped frozen marshmallows.

gammypie said...

Excellent recipe. The hubby and I are always looking for sweet treats that we can make at home instead of making a trip to the ice cream shop.

I got my Dutch oven as a wedding gift. I absolutely love it.

Jumper said...

Now that's useful! I would have never figured out the after-drying. That's probably the key.

craigkite said...

You been hittin' the chronic?