Chocolate Chip & Almond Carmel Corn
Preparation time: 20 min. Baking time: 45 min.
Yield: 15 Cups
12 cups popped popcorn
1 cup of firmly packed brown sugar
¾ cup of butter
1/3 cup of sugar
½ cup light corn syrup
½ teaspoon baking soda
½ teaspoon vanilla
½ cup toasted slivered almonds, chopped
1 package (2 cups) semi-sweet chocolate chips
oven to 250◦degrees. Spray 2 (13 x 9- inch) baking pans with non-stick
cooking spray. Divide popcorn between pans. Combine brown sugar, sugar,
butter and corn syrup in a 3-quart saucepan. Cook over medium-high
heat, stirring occasionally, until mixture comes to a full boil (7-9
minutes). Reduce heat to medium-low. Continue cooking, without
stirring, until a small amount of mixture dropped into ice water forms
a soft ball (4-6 minutes).
heat, stir in baking soda and vanilla. Pour caramel mixture over
popcorn, sprinkle with nuts. Sprinkle each pan with ½ cup chocolate
chips. Stir popcorn to coat. Bake for 45 minutes stirring every 15
minutes. Immediately place caramel corn on waxed paper. Sprinkle evenly
with remaining chocolate chips. Cool completely. Break into pieces.
Store in airtight containers.