Chocolate Covered Caramel Corn Recipe

Ingredients for Chocolate Covered Caramel Corn

How to Make Chocolate Covered Caramel Corn

1. **Prepare Caramel Corn:**
2. In a large saucepan, combine 1 cup packed light brown sugar, 1/2 cup (1 stick) unsalted butter, 1/2 cup light corn syrup, and 1/4 teaspoon salt.
3. Bring to a boil over medium-high heat, stirring constantly.
4. Boil for exactly 5 minutes without stirring, until the mixture reaches 245°F (118°C) on a candy thermometer.
5. Remove from heat and carefully stir in 1 teaspoon baking soda and 1 teaspoon vanilla extract. The mixture will foam up.
6. Pour the caramel mixture over 6 quarts of popped popcorn in a large, buttered roasting pan (or two if necessary). Stir gently to coat evenly.
7. Bake at 250°F (121°C) for 1 hour, stirring every 15 minutes to prevent sticking.
8. Pour the caramel corn onto a large sheet of waxed paper to cool completely.
9. Once cool, break the caramel corn into smaller pieces.
10. **Chocolate Coating:**
11. In a microwave-safe bowl, combine 12 ounces semi-sweet chocolate chips, 4 ounces mini marshmallows, 2 tablespoons unsalted butter, and 1 tablespoon water.
12. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. (Alternatively, melt over a double boiler on the stovetop.)
13. Spread the cooled caramel corn in a single layer on a large baking sheet.
14. Drizzle the melted chocolate evenly over the caramel corn using a spoon or a zip-top bag with a corner snipped off.
15. Let the chocolate set completely before serving. If desired, sprinkle with chopped peanuts before the chocolate sets.