Chocolate Covered Popcorn Boy Scouts Copycat Caramel Corn Recipe

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

How to Make Chocolate Covered Popcorn Boy Scouts Copycat Caramel Corn

1. 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.
2. Bring the mixture to a boil, without stirring, and clip a candy thermometer to the side of the pan.
3. Continue to boil, stirring occasionally, until the mixture reaches 245°F (118°C) – the firm-ball stage. This is crucial for that perfect crunch!
4. Remove from heat and immediately stir in the vanilla extract.
5. 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.
6. Spread the caramel corn in a single layer on a large baking sheet lined with parchment paper.
7. Let the caramel corn cool completely (at least 30 minutes). This allows the caramel to harden.
8. While the caramel corn cools, melt the chocolate chips in a double boiler or microwave in 30 second intervals, stirring until smooth.
9. Once the caramel corn is completely cool, toss it gently with the melted chocolate until each piece is evenly coated.
10. Spread the chocolate-covered popcorn back onto the parchment-lined baking sheet.
11. Let the chocolate set completely before breaking into clusters or serving. Enjoy your perfectly crunchy, homemade Boy Scout-style caramel corn!