Ingredients for Chocolate Covered Popcorn Boy Scouts Copycat Caramel Corn
- Popped Popcorn
- Light Brown Sugar
- Sweet Unsalted Butter
- Light Corn Syrup
- Peanuts
- Baking Soda
- Milk Chocolate
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How to Make Chocolate Covered Popcorn Boy Scouts Copycat Caramel Corn
- In a large saucepan over medium heat, combine the brown sugar, corn syrup, butter, salt, and water. Stir constantly until the butter is melted and the sugar is dissolved.
- Bring the mixture to a boil, without stirring, and clip a candy thermometer to the side of the pan.
- Continue to boil, stirring occasionally, until the mixture reaches 245°F (118°C) – the firm-ball stage. This is crucial for that perfect crunch!
- Remove from heat and immediately stir in the vanilla extract.
- In a large bowl, pour the hot caramel over the popcorn. Use a spatula or your hands (wearing gloves!) to gently coat each piece of popcorn thoroughly.
- Spread the caramel corn in a single layer on a large baking sheet lined with parchment paper.
- Let the caramel corn cool completely (at least 30 minutes). This allows the caramel to harden.
- While the caramel corn cools, melt the chocolate chips in a double boiler or microwave in 30 second intervals, stirring until smooth.
- Once the caramel corn is completely cool, toss it gently with the melted chocolate until each piece is evenly coated.
- Spread the chocolate-covered popcorn back onto the parchment-lined baking sheet.
- Let the chocolate set completely before breaking into clusters or serving. Enjoy your perfectly crunchy, homemade Boy Scout-style caramel corn!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
93g
Fat
30g
Carbs
10g
