Chocolate-Covered Caramel Corn

Ingredients and Weight:

• Popcorn kernels: 1 cup
• Vegetable oil: 1/4 cup
• Granulated sugar: 2 cups
• Light corn syrup: 1 cup
• Water: 1/4 cup
• Unsalted butter: 1/2 cup
• Baking soda: 1 teaspoon
• Vanilla extract: 1 teaspoon
• Semi-sweet chocolate chips: 1 cup

Preparation Time:

15 minutes

Cooking Time:

10 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Pop the popcorn kernels in a large pot or popcorn maker according to the package instructions.
2. In a medium saucepan, combine the sugar, corn syrup, water, and butter. Bring to a boil over medium heat, stirring constantly.
3. Reduce heat and simmer for 5-7 minutes, or until the mixture reaches 240 degrees Fahrenheit on a candy thermometer.
4. Remove from heat and stir in the baking soda and vanilla extract.
5. Pour the caramel sauce over the popcorn in a large bowl and stir to coat evenly.
6. Spread the popcorn out on a baking sheet lined with parchment paper and let cool completely.
7. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
8. Dip the caramel corn pieces into the melted chocolate and place on the baking sheet.
9. Refrigerate for at least 30 minutes before serving.

Nutritional Information:

(Per serving, about 1/8 of the recipe)

• Calories: 200
• Fat: 8g (5g saturated)
• Cholesterol: 5mg
• Sodium: 50mg
• Carbohydrates: 35g (25g sugar)
• Protein: 2g

Dish Characteristics:

• Sweet, crunchy, and indulgent
• Perfect for parties, movie nights, or as a snack
• Can be customized with different toppings, such as nuts, sprinkles, or dried fruit

User Comments:

• "This is the best caramel corn I've ever had! It's so addictive!"
• "The chocolate coating takes this classic treat to the next level."
• "I love how easy this recipe is to make. It's perfect for a last-minute dessert."

Special Precautions and Tips:

• Use caution when handling the hot caramel sauce.
• Make sure the popcorn is completely cool before dipping it into the chocolate.
• Store the Chocolate-Covered Caramel Corn in an airtight container at room temperature for up to 3 days.