Monday, November 8, 2010
CHOCOLATE DRIZZLE CARAMEL CORN
Usually this is a gooey, sticky caramel corn, but I wanted it to be a little easier to package up and look nice, so I baked it in the oven to let it crisp up a bit.
recipe from Emily Barrus
1/2 C. butter, melted (no substitutes)
1/2 C. brown sugar
1/2 C. white corn syrup
1/2 C. sweet and condensed milk
Mix together in large microwave safe bowl. Microwave on high for 3-5 minutes, check after 3 minutes to be sure it doesn't scorch.
Pour over 2 packages of microwave popcorn that have been dumped into a very large bowl, with unpopped kernels removed.
Enjoy as is for a gooey, sticky, messy treat, or spread slightly cooled caramel corn onto two rimmed sheet pans that have been sprayed with nonstick spray and bake at 250 degrees for about 45-60 minutes, stirring ocassionally.
Cool slightly and drizzle with melted chocolate, if desired. I used chocolate almond bark that I melted in microwave at 30 second intervals, stirring after each until just melted.
You can also add nuts, candies, etc. to this for a customized treat.