• 18servings
  • 230minutes
  • 330calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB3, B6, B9, B12, H, C
MineralsFluorine, Chromium, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 12 cups popped popcorn*

  2. 3 cups unblanched whole almonds, pecan halves or walnut halves

  3. 1/2 cup butter or margarine

  4. 1 cup packed brown sugar

  5. 1/4 cup light corn syrup

  6. 1/2 teaspoon salt*

  7. 1/2 teaspoon baking soda

  8. 1/2 cup semisweet chocolate chips, milk chocolate chips or white vanilla baking chips

Instructions Jump to Ingredients ↑

  1. Heat oven to 200°F. Remove any unpopped kernels from popcorn. In very large roasting pan or very large bowl, place popcorn and nuts, or divide popcorn and nuts between 2 ungreased 13x9-inch pans.

  2. In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup and salt. Heat to boiling, stirring occasionally. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.

  3. Pour sugar mixture over popcorn mixture; toss until evenly coated. If using bowl, transfer mixture to 2 ungreased 13x9-inch pans. Bake 1 hour, stirring every 15 minutes. Spread on foil or cooking parchment paper. Cool completely, about 30 minutes.

  4. In medium bowl, place 3 cups popcorn mixture. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly. Drizzle chocolate evenly over 3 cups popcorn mixture; toss gently to thoroughly coat popcorn. Spread in single layer on foil or cooking parchment paper. Cool about 2 hours or until chocolate is firm. Add chocolate-covered popcorn mixture to remaining popcorn mixture; toss gently to combine. Store tightly covered.


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