Microwave Chocolate Drizzled Caramel Popcorn A Southern Fairytale

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Bake popcorn. Pour the caramel sauce over the popcorn and toss to coat evenly. Bake, uncovered at 250℉ for 45 minutes, stirring every 15 minutes. Make chocolate drizzle. In a small saucepan over low heat, melt the chocolate chips. Drizzle on top of the caramel corn and toss to coat. Keep stored in a cool place.

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Step 3: Prepare the Caramel. After cleaning out the pot, mix in brown sugar, butter, Karo syrup, cream of tartar and salt. Heat the pan on stove at high heat (260 F, using thermometer). Stir the mixture until fully mixed and melted. (If you want the caramel to be softer, heat to 240 F. Heating to 260 F will give you a harder caramel.)

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Place the chocolate chips into a microwave-safe bowl and heat for 30-second intervals, stirring between each one, until the chocolate is melted and smooth. Transfer the melted chocolate to a Ziplock bag or disposable piping bag and drizzle the chocolate evenly over the popcorn. Sprinkle over the kosher salt.

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Add a drizzle of caramel sauce or use caramel popcorn and drizzle it instead of plain popcorn.. This way all the popped kernels get a little chocolate drizzle. Chocolate drizzled popcorn tastes best eaten fresh or within 1-2 days of popping. In general, popcorn gets stale pretty quickly which is why it doesn't last for too long..

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Remove from heat and add baking soda and vanilla. Mix well. Pour over popcorn and gently stir to coat. Put in 200° degree oven for one hour, stirring every 15 minutes. Spread onto parchment paper. Cool. Melt half of a bag of semi-sweet chocolate chips and drizzle over popcorn with a spatula or fork.

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Cut tiny corner from bag; drizzle melted chocolate over popcorn mixture. Repeat with white baking chips and remaining 1/2 teaspoon shortening, microwaving on Medium-High (70% power). Drizzle over popcorn mixture. Let stand 3-4 hours or until chocolate is set. Break popcorn mixture into pieces. STEP 6

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Place in the oven and cook for 30 minutes, stirring halfway through cooking time. When the popcorn has only a few minutes left, melt the chocolate and coconut oil in the microwave and stir. Once the popcorn is out of the oven, drizzle the chocolate sauce overtop and let cool completely. Break up any large pieces and serve.

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Preparation. Preheat oven to 250ºF. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove pan from heat and stir in baking soda and vanilla. Pour in a thin stream over popcorn, stopping a stirring to coat popcorn.

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Make the coconut caramel. Heat a large nonstick pot over medium heat and add the butter. Once melted, add the sugar, brown sugar, karo syrup, and sweetened condensed milk. Bring to a boil while stirring. Continue to cook, stirring constantly, until the mixture reaches 235-240 degrees F on a candy thermometer.

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In a heavy bottomed saucepan on medium heat, combine brown sugar, butter, vanilla and corn syrup and bring to a boil. Boil for 2 minutes, then remove from heat and stir in baking soda. Pour caramel mixture over popcorn and stir to coat. Then spread popcorn onto a nonstick baking sheet and place in oven to bake for 1 hour.

Microwave Chocolate Drizzled Caramel Popcorn A Southern Fairytale

Bake for a total of 1 hour and 15 minutes. Every 15 minutes, remove the pan from the oven and stir the mixture. Continue to bake. When the caramel corn is done, spread it out on a sheet of wax or parchment paper and allow it to cool completely. Melt the dark chocolate wafers using the directions on the package.

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Add the chocolate chips and vegetable oil to a bowl. Melt chocolate chips in the microwave for one minute. Stir the chocolate until melted. Repeat in increments of 15-seconds until melted, stirring each time. Drizzle chocolate over the top. Refrigerate for about one hour or until the chocolate and caramel hardens.

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Preheat the oven to 200 degrees F. Line a jelly roll pan with parchment paper. Add popcorn to a large pan, spread out in an even layer. Melt butter in a large non-stick skillet over medium heat. Once melted, stir in brown sugar, corn syrup, and salt until smooth. Bring to a boil over medium heat, stirring occasionally.

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Prepare the popcorn and once it is cool enough to handle, spread it on one baking sheet, leaving the other empty. Melt the chocolate and white chocolate in separate microwave-safe bowls with a teaspoon of oil added to each. Heat in 20 second intervals until it is mostly melted, then stir until smooth.

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In a microwave-safe bowl, add the chocolate an additional 1 teaspoon of oil. Heat in 15-20 second increments, stirring between each time, until the chocolate is almost melted. Then, continue stirring and allow the residual heat to melt the remaining lumps. Drizzle the chocolate across the popcorn until evenly coated.

Microwave Chocolate Drizzled Caramel Popcorn A Southern Fairytale

Stir the popcorn every 10 minutes. Chocolate Popcorn. After the popcorn comes out of the oven and has cooled, transfer half the popcorn to a large bowl. Melt a dark chocolate melting bar or chips according to the directions on the package. Drizzle the melted chocolate over the popcorn and stir to coat well.