Ingredients for Easy Chocolate Caramel Popcorn
- Kraft Caramels
- 1/2 cup (113g) unsalted butter
- 1/4 cup (60ml) water
- Popped Popcorn
- 1 cup (140g) salted peanuts (or cashews)
- Semi Sweet Chocolate Baking Squares
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How to Make Easy Chocolate Caramel Popcorn
- Preheat oven to 300°F (150°C).
- In a heavy saucepan, combine 14 ounces (397g) Kraft caramels, 1/2 cup (113g) unsalted butter, and 1/4 cup (60ml) water.
- Cook over low heat, stirring constantly, until caramels are completely melted and smooth.
- In a large bowl, combine 12 cups (about 10 ounces or 283g) popped popcorn and 1 cup (140g) salted peanuts (or cashews). Remove any unpopped kernels.
- Pour the melted caramel mixture over the popcorn and peanuts.
- Toss gently until the popcorn is evenly coated.
- Spread the popcorn mixture onto a large, greased baking sheet.
- Bake for 20 minutes, stirring halfway through (after 10 minutes).
- Remove from oven and sprinkle with 1 cup (150g) semi-sweet chocolate chips.
- Toss gently with two spoons until the chocolate is evenly distributed and melted.
- Spread the popcorn onto a sheet of waxed paper to cool completely.
- Once cool, break apart into smaller clusters or individual pieces.
- Store in an airtight container at room temperature for up to one week.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
73g
Fat
17g
Carbs
8g
