Milk Chocolate Popcorn
Ingredients
- 12 cups popped popcorn
- 2 1/2 cups (12-ounce can) salted peanuts
- 1 3/4 cup (11.5-ounce package) Milk Chocolate Morsels
- 1 cup light corn syrup
- 1/4 cup butter or margarine
Instructions
Preheat oven to 300 F. Grease large roasting pan. Line serving plate with waxed paper. Combine popcorn and nuts in prepared roasting pan. Combine morsels, corn syrup and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn; toss well to coat. Bake, stirring frequently, for 30 to 40 minutes. Cool slightly in pan; remove to prepared serving plate. Store in airtight container for up to two weeks. Makes about 14 cups
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Ruthep
Nov 29, 2017
Yum! Chocolate popcorn is a nice change from caramel corn. It isn't quite so sweet. If milk chocolate is too sweet, go for semi-sweet or bittersweet chocolate chips. I tend to like darker chocolate and so does my husband, so that is what I tried. It is pretty simple. I made chocolate caramel popcorn one other time, but it never had peanuts in it. The peanuts add a nice touch.
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