Chocolate Popcorn


  • 12 cups popped popcorn
  • 2 ½cups salted peanuts
  • 1 (11.5 ounce) package milk chocolate morsels
  • 1 cup light corn syrup
  • ¼cup butter or margarine


  •  preheat oven to 300º F. Grease a large roasting pan. Line a large bowl with waxed paper.
  • Combine popcorn and nuts in greased 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 bowl lined with wax paper.
  • Store in airtight container for up to two weeks.

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