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It is easier to make this yummy popcorn than you might think. Be prepared — it will not last very long! Yield: 12 cups
12 cups prepared salted popcorn
2 sticks butter
1 and 1/2 cups Haddar Brown Sugar
1/2 cup Gefen Corn Syrup
1/4 teaspoon salt
1 teaspoon Gefen Vanilla Extract
1 teaspoon baking soda
1 (3-and-1/2-ounce) bar Geneve Milk Chocolate
1 (3-and-1/2-ounce) bar Gefen White Chocolate
Preheat oven to 200 degrees Fahrenheit. Line a cookie sheet with Gefen Parchment Paper. Place prepared popcorn in a large mixing bowl.
Prepare the caramel: Place butter, brown sugar, and corn syrup in a medium saucepan. Stir over low/medium heat until thoroughly combined. You should have a uniform brown mixture without a layer of butter at the top.
Raise flame to medium/low to bring the mixture to a low boil. Let bubble without stirring for five minutes.
Remove from flame. Stir in salt and vanilla, then baking soda. The mixture will foam up, which aerates the caramel and makes it easier to mix into the popcorn.
Slowly pour the caramel mixture over the popcorn, folding gently until all the kernels are covered. Spread on the prepared cookie sheet.
Bake for 15 minutes. Cool until caramel hardens. Break up any large pieces.
To melt chocolate, break up each bar and place in a Ziploc bag. Immerse in a bowl of hot water until it’s melted and smooth (you may need to change the water after a few minutes if it’s no longer hot enough). Alternatively, you can also melt in a double boiler or in the microwave, just be careful not to burn it. Transfer chocolate to Ziploc bags once it’s melted.
Snip a small corner off each Ziploc bag. Drizzle both types of melted chocolate over caramel popcorn. Let cool and enjoy!
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Can I put this on top of pb mousse cup and freeze or will it become soggy?