MILK CHOCOLATE POPCORN
This copy cat recipe from Nestle's Kitchens makes a crispy chocolate coating for peanuts and popcorn. Enjoy!
Provided by Diana Adcock
Categories Lunch/Snacks
Time 45m
Yield 14 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 300F degrees.
- Grease a large roasting pan.
- Combine popcorn and nuts in prepared roasting pan.
- Combine morsels, corn syrup and butter in a medium, heavy-duty saucepan.
- Cook over medium heat, stirring constantly, until mixture boils.
- Pour over popcorn and toss well to coat.
- Bake, stirring frequently for 30 to 40 minutes.
- Loosen popcorn from pan and allow to cool slightly in pan.
- Remove to a wax paper lined cookie sheet to cool completely.
- Keeps for two weeks in an airtight container in the fridge-yeah, right!
Nutrition Facts : Calories 373.7, Fat 24.8, SaturatedFat 5.4, Cholesterol 9.5, Sodium 356.4, Carbohydrate 33, Fiber 4.3, Sugar 9.4, Protein 10.8
MILK CHOCOLATE POPCORN
Steps:
- 1. In a large greased roasting pan, combine popcorn and nuts.
- 2. In a large heavy saucepan combine chocolate chips, corn syrup and butter.
- 3. Cook over medium heat until mixture boils, stirring constantly.
- 4. Pour mixture over popcorn and toss well to coat.
- 5. Bake in a preheated 300 degree oven for 45 minutes, stirring frequently.
- 6. Cool completely.
- 7. Store in an airtight container for up to two weeks.
CHOCOLATE POPCORN
Pop the popcorn, cover with chocolate glaze, then bake to make crisp chocolate coated popcorn!
Provided by sueb
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h45m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.
- Place popcorn and peanuts into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.
- Bake in preheated oven for 30 minutes, stirring several times.
- Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.
Nutrition Facts : Calories 185.5 calories, Carbohydrate 18.9 g, Cholesterol 15.3 mg, Fat 12 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 4.7 g, Sodium 164.1 mg, Sugar 9.9 g
STRIPED CHOCOLATE POPCORN
For a bake sale last year, I wanted to try something different. I'd seen chocolate popcorn in a candy shop and thought I'd try making it. This recipe was a great success. -Mary Schmittinger, Colgate, Wisconsin
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 17 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the popcorn, pretzels and pecans. Drizzle with butter and toss; set aside. , In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Drizzle over popcorn mixture; toss to coat. Spread on foil-lined baking sheets., In a microwave, melt milk chocolate coating; stir until smooth. Drizzle over popcorn mixture. Let stand in a cool place until chocolate is set. Store in an airtight container.
Nutrition Facts : Calories 177 calories, Fat 12g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 170mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.
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