Chocolate Popcorn Squares
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The same chocolate molasses syrup poured over popcorn and peanuts, then shaped into squares or small portions instead of balls. Keeps about a week.
Ingredients
- ¼ cup white corn syrup
- ⅓ cup water
- ¾ cup sugar
- 2 Tbsp molasses
- 1 Tbsp butter
- 1 tsp vanilla
- 1 oz unsweetened chocolate
- ½ cup popped corn
- 1 cup roasted peanuts
Equipment
- saucepan
- candy thermometer
- mixing bowl
Directions
- Put the corn syrup, water, sugar, molasses, and butter in a heavy saucepan.
- Cook over moderate heat until a candy thermometer reads 280°F.
- Take it off the heat and stir in the vanilla and unsweetened chocolate until the chocolate melts and the syrup is smooth.
- Place the popped corn and peanuts in a large bowl.
- Pour the hot syrup over the top and stir fast to coat.
- While still warm, shape into squares or small portions.
Notes
Store in an airtight container at room temperature for up to 1 week. Discard portions left out longer than 2 hours.
Nutrition
Serving: 117g | Calories: 523kcal | Carbohydrates: 72g | Protein: 10g | Fat: 25g | Saturated Fat: 6.9g | Trans Fat: 0.1g | Cholesterol: 7.8mg | Sodium: 191mg | Potassium: 450mg | Fiber: 4.4g | Sugar: 63g | Vitamin A: 91IU | Vitamin C: 0mg | Calcium: 54mg | Iron: 2.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; ¼ cup white corn syrup counted as light corn syrup, unsweetened chocolate counted as unsweetened baking chocolate, ½ cup popped corn counted as air-popped popcorn, roasted peanuts counted as dry-roasted peanuts. Brands and portions vary, so use it only as an approximation.