Dark Chocolate Covered Popcorn Snack

"From the Great American Chocolate Contest Cookbook, this recipe makes a great Christmas gift or party food, but is SO good you'll probably end up keeping it for yourself!"
 
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Ready In:
1hr 15mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 250 degrees.
  • Place the popped corn and nuts in a large roasting pan and mix together.
  • In a medium saucepan over medium heat, combine the sugar, corn syrup, salt, and butter.
  • Bring to a boil, stirring constantly. Stir in the chocolate. Continue to cook, stirring constantly, until the chocolate is completely melted and the mixture becomes very thick.
  • Remove from the heat and stir in the vanilla. Pour the chocolate syrup over the popcorn and nuts in the roasting pan and stir to coat evenly.
  • Bake for 1 hour, stirring occasionally. Place the hot poppycock on a large cookie sheet, lined with foil and lightly coated with a nonstick cooking spray, to cool. Store poppycock in a plastic ziploc bag.

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RECIPE SUBMITTED BY

I'm a wife and mother, blessed with a wonderful family, and I live north of Atlanta, Georgia. I'm an avid reader and enjoy gardening, outdoor activites and thumbing through old cookbooks. My greatest joy comes from helping others, in whatever way I am guided to do so. Bigotry and narrowmindedness are my two pet peeves. We all have to live together on this small planet, better we do it with love, tolerance and compassion and try to make it fun. If I had a month off (and the money to do it)I would hit the road and explore as much of this country as I could fit in the time available.
 
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