My husband loves caramel corn. Like, it’s one of his favorite treats. Usually I make caramels because they’re a fave, but this year I wasn’t up for wrapping 200 caramels, so I went with caramel corn.
I used a recipe that uses cinnamon, and I drizzled it with melted chocolate:
Packed in little gift cello bags, it was an easy and yummy treat!
Cinnamon Caramel Corn
Recipe adapted from Our Best Bites
2 bags microwave popcorn, popped (I like Light Butter)
1 C brown sugar
3/4 t cinnamon
1/4 C dark corn syrup
1/2 c stick unsalted butter
1 t vanilla
1/2 t baking soda
1/2 cup chocolate chips
Preheat oven to 250 degrees
Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of
everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave
and heat for 2 minutes. Remove and stir and then microwave for 90 seconds more.
Remove from microwave and add in vanilla and baking soda. Stir to combine.
Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir
very well so everything is well coated.
Spread popcorn mixture onto a foil-lined cookie sheet. Place in oven and bake for 30 minutes,
stirring every 10 minutes.
Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.
Microwave chocolate chips on medium heat for 45 seconds. Stir.
Continue to microwave on medium until melted. Drizzle over popcorn mixture.
Break into chunks when cooled.