Chocolate Caramel Corn
Published by Stewart, Tabori & Chang
I didn’t know that Halloween was such a big holiday until I came to the States. Now, I’m the first to put on a costume and engage in holiday mischief! This sweet, crunchy confection is addictively good, perfect for a trick-or-treat bag. Kids and their parents love it. I like to use bittersweet chocolate, but you can use any type or combination you prefer.
Be extremely careful when working with caramel, as it can burn terribly. Have a big bowl of ice water nearby, so that if you are spattered with hot caramel, you can quickly immerse your hands or arms into the soothing cold.
Total Timeunder 1 hour
Make Ahead RecipeYes
Taste and Texturechocolatey, crunchy, sweet
- 1 cup popping corn
- 1 cup sugar
- 1/3 cup light corn syrup
- ½ cup (1 stick) plus 2 tablespoons unsalted butter
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 pound bittersweet, milk, or white chocolate, tempered
Line a large baking pan with parchment paper. Set aside.
Pop the corn by your usual method, but use no oil and add no salt. Set aside.
Combine the sugar, corn syrup, butter, and salt in a heavy bottomed saucepan large enough to hold the popped corn. Clip a thermometer to the side of the pan, place the pan over medium-high heat, and heat, without stirring, until the mixture registers 311°F. Stir in the baking soda, taking care, as it will cause the mixture to bubble up, then quickly add the popcorn and stir rapidly with a wooden spoon to coat the corn evenly with the caramel. Scrape the caramel corn onto the prepared baking pan, pushing it out evenly over the bottom of the pan to avoid clumping. Let cool completely. Once cool, break up any clumps with your hands.
Transfer the caramel corn to a large bowl. Gradually ladle the chocolate over the caramel corn while stirring with a wooden spoon to coat evenly. Continue stirring until all of the corn is nicely covered. Let cool completely.
Serve immediately, or store, tightly covered, in a cool spot for a day or two.
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