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Chocolate Covered Popcorn
The first recipe is a very popular and well known one. The second recipe is a no-bake alternative. Both recipes have nuts as optional, due to the large number of people allergic to peanuts.
Recipe # 1 Ingredients:
12 cups popped popcorn (2 standard bags of microwave popcorn)
1/4 cup butter or margarine
Optional: 2-1/2 cups (12oz can) salted peanuts
2 cups (11-1/2 oz bag) milk chocolate
1 cup corn syrup
Recipe # 1 Directions:
- In a large greased roasting pan, combine popcorn and nuts.
- In a separate large heavy saucepan, combine chocolate chips, corn syrup, and butter.
- Cook over medium heat until mixture boils, stirring constantly.
- Pour over popcorn and toss well to coat.
- Bake in a preheated 300 degree oven for 45 minutes stirring frequently.
- Cool completely.
- Store in an airtight container for up to two weeks.
- Makes about 14 cups.
Recipe # 2 Ingredients:
1 bag microwave popcorn (about 6 cups)
2 tablespoons margarine
2 tablespoons corn syrup
1 tablespoon cocoa powder
1-1/2 cups milk
Dash of salt
Optional: 1/2 to 1 cup crushed nuts
Recipe # 2 Directions:
- In a saucepan on low heat melt the margarine
- Stir in all other ingredients until well blended and a bit bubbly.
- Pour this mixture over the popped popcorn and stir until coated.
- Cool.
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