Dark Chocolate Caramel Popcorn (Moose Munch Copycat

• Gluten free

• Condiments

  • 1/2 cup Corn syrup, light

• Baking & Spices

  • 1 tsp Baking soda
  • 1 cup Brown sugar, firmly packed
  • 1 cup Dark chocolate chips
  • 1 1/2 tsp Shortening

• Nuts & Seeds

  • 1 1/2 cups Nuts

• Snacks

  • 12 cups Popped popcorn

• Dairy

  • 3/4 cup Butter

Found on browniebites.net

Description

Ingredients

• 12 cups popped popcorn
• 1.5 cups nuts of choice (peanuts, pecans, cashews, etc)
• 1 cup firmly packed brown sugar
• ¾ cup butter
• ½ cup light corn syrup
• 1 tsp baking soda
• 1 cup dark chocolate chips
• 1.5 tsp shortening

Directions

• Preheat oven to 250F
• Spread popped popcorn and nuts into a large roasting pan, or divide between two pans.
• In a heavy bottom saucepan, combine brown sugar, butter, and corn syrup. Cook over medium heat for about 8 minutes, or until mixture comes to a boil.
• Continue boiling for 2 minutes.
• Remove pan from heat and stir in baking soda.
• Pour warm mixture over popcorn and nuts and stir well so that the popcorn is coated.
• Bake for 60 minutes, stirring every 15 minutes.
• Remove from oven and transfer popcorn to wax paper, dont break into chunks.
• Allow to cool completely.
• Once cooled, melt chocolate chips with shortening in the microwave in 30 second intervals on 50% power, stirring after each one. Alternately, you can melt chocolate in a double boiler.
• Using a fork or spoon, generously drizzle chocolate over the popcorn and let stand 3-4 hours until chocolate is set. Break into pieces and enjoy!