Chocolate-Covered Caramel Corn
Many people use plastic containers to store and ferment their kombucha tea without knowing the type of plastic used in their containers or even if they are safe to use for foods.
Recipe Summary Chocolate-Covered Caramel Corn
Chocolate-covered caramel corn. Disposable roasting pans work great for mixing. Store in airtight containers or resealable plastic bags.Ingredients | Kombucha Plastic Bottles4 (3.25 ounce) packages butter-flavored microwave popcorn2 cups dry-roasted peanuts (Optional)2 cups brown sugar1 cup margarine½ cup light corn syrup1 teaspoon salt1 teaspoon vanilla extract½ teaspoon baking soda1 (14 ounce) bag chocolate almond bark, broken into piecesDirectionsPlace 1 bag popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Repeat with remaining bags. Open bags carefully; divide popcorn between 2 shallow baking dishes. Mix in peanuts.Preheat oven to 250 degrees F (120 degrees C).Combine brown sugar, margarine, corn syrup, and salt in a saucepan over medium heat. Bring to a boil, stirring enough to blend. Simmer, stirring constantly, for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy.Pour brown sugar mixture over the popcorn-peanut mixture; stir to coat.Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.Info | Kombucha Plastic Bottlesprep: 20 mins cook: 1 hr 21 mins total: 1 hr 41 mins Servings: 16 Yield: 16 servings
TAG : Chocolate-Covered Caramel CornDesserts, Candy Recipes, Popcorn Candy Recipes,
