Time 1h41m Yield 16 Number Of Ingredients 9 Steps:
Place 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.
Time 30m Yield 32 Number Of Ingredients 10 Steps:
Grease cookie sheets. Place popcorn and peanuts in a paper bag. Set aside. In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat. Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool. In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool before serving.
Time 1h25m Yield 5 quarts. Number Of Ingredients 9 Steps:
Preheat oven to 250°. Place popcorn and nuts in a greased roasting pan; set aside. In a large heavy saucepan, combine brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat; cook and stir 5 minutes. , Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to two greased 15x10X1-in. baking pans. , Bake 1 hour or until dry, stirring every 15 minutes., In a microwave, melt each chocolate separately, adding 1 teaspoon shortening to each 1/2 cup chips; stir until smooth. Drizzle over popcorn mixture; let stand until set., Break into clusters. Store in an airtight container.,
Time 3h50m Yield 18 Number Of Ingredients 8 Steps:
Heat oven to 200°F. Remove any unpopped kernels from popcorn. In very large roasting pan or very large bowl, place popcorn and nuts, or divide popcorn and nuts between 2 ungreased 13x9-inch pans. In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup and salt. Heat to boiling, stirring occasionally. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy. Pour sugar mixture over popcorn mixture; toss until evenly coated. If using bowl, transfer mixture to 2 ungreased 13x9-inch pans. Bake 1 hour, stirring every 15 minutes. Spread on foil or cooking parchment paper. Cool completely, about 30 minutes. In medium bowl, place 3 cups popcorn mixture. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly. Drizzle chocolate evenly over 3 cups popcorn mixture; toss gently to thoroughly coat popcorn. Spread in single layer on foil or cooking parchment paper. Cool about 2 hours or until chocolate is firm. Add chocolate-covered popcorn mixture to remaining popcorn mixture; toss gently to combine. Store tightly covered.
Time 34m Yield 16 serving(s) Number Of Ingredients 10 Steps:
Grease two large cookie sheets. Place popcorn and peanuts in large paper bag. Set aside. In a glass bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave for 4 minutes until bubbly. Stir in baking soda. Pour over the popcorn in the bag. Fold over the top of the bag and shake. Shake until the the coating is evenly distributed. Roll down the edges of the bag and place bag in the microwave for 2 minutes, stopping every 40 seconds and shaking to mix. Spread mixture onto prepared sheets to cool. In a small glass bowl, combine chocolate chips and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool.
Time 1h10m Yield 7 quarts Number Of Ingredients 12 Steps:
Prepare Caramel Corn:. Combine brown sugar, butter, syrup and salt in a saucepan. Boil 5 minutes. Remove from heat and add the baking soda and vanilla. Stir well and then pour over popped corn in a large roaster. If you have to put into two large tinfoil buttered roasters, it will be easier to stir in two pans. Bake in oven at 250 degrees for one hour, stirring every 15 minutes. Pour onto waxed paper and cool. Break up into pieces. Chocolate Coating:. Melt chips, marshmallows, butter and water for about four minutes in the microwave, stirring until smooth. You can do this on the stove top too, just melt until very smooth. Place the cooled caramel corn and peanuts, if using, in a large roasting pan or on a large cookie sheet, single layer, and drizzle chocolate over lightly. Using a baggy with the corner snipped off, will help drizzling the coating over top.
