Chocolate-Covered Caramel Corn Recipe

Pop the Popcorn (approximately 10 minutes): Microwave each bag of popcorn according to package directions. Be careful when opening the bags due to steam. In two large, shallow baking dishes, gently combine the popped popcorn and peanuts.

Prepare the Oven: Preheat your oven to 250°F (120°C).

Craft the Caramel (approximately 10 minutes): In a medium saucepan over medium heat, combine the brown sugar, butter, corn syrup, and salt. Bring to a gentle boil, stirring constantly until the sugar dissolves. Continue to simmer, stirring constantly, for 5 minutes. Remove from heat.

Infuse and Aerate (approximately 2 minutes): Stir in the vanilla extract and baking soda. The mixture will foam up – this is normal and helps create a lighter caramel.

Combine and Coat (approximately 5 minutes): Pour the caramel mixture evenly over the popcorn and peanut mixture. Stir gently but thoroughly to ensure all pieces are coated.

Bake to Perfection (approximately 1 hour 25 minutes): Bake in the preheated oven, stirring every 25 minutes to prevent burning and ensure even baking. Bake until a cooled piece of popcorn is crunchy.

Cool and Separate (approximately 20 minutes): Line a large, flat surface with parchment paper or waxed paper. Pour the caramel corn onto the prepared surface. Gently break up any large clumps to allow for even cooling and chocolate coverage.

Drizzle with Chocolate (approximately 15 minutes): Melt the chocolate almond bark in a microwave-safe bowl in 15-second intervals, stirring until smooth. Transfer the melted chocolate to a resealable plastic bag, and snip off a tiny corner. Drizzle the melted chocolate artfully over the caramel corn. Let the chocolate set completely before serving or storing.