Milk Chocolate Popcorn
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Popcorn and salted peanuts tossed in a melted milk chocolate, corn syrup and butter coating, then baked and stirred until set. A crunchy, sweet snack that keeps for about a week.
Ingredients
- 12 cups popped popcorn
- 1 (12 ounce) can salted peanuts
- 2 cups milk chocolate chips
- 1 cup corn syrup
- 1/4 cup butter
Equipment
- saucepan
- mixing bowl
Directions
- Preheat the oven to 300°F and grease a large roasting pan.
- Put the popcorn and peanuts in the pan and set aside.
- In a large saucepan, stir together the chocolate chips, corn syrup, and butter. Bring to a boil over medium heat, stirring all the while.
- Pour over the popcorn and toss to coat.
- Bake for 45 minutes, stirring every 15 minutes.
- Take it out of the oven and keep stirring every 10 minutes until it has cooled a little.
- Let cool completely, then keep in airtight containers.
Notes
Airtight at room temperature about 5 to 7 days.
Nutrition
Serving: 64g | Calories: 307kcal | Carbohydrates: 33g | Protein: 6.8g | Fat: 18g | Saturated Fat: 6.6g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 124mg | Potassium: 209mg | Fiber: 3g | Sugar: 25g | Vitamin A: 126IU | Vitamin C: 0mg | Calcium: 50mg | Iron: 0.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 18 servings; popped popcorn counted as air-popped popcorn, salted peanuts counted as salted roasted peanuts, corn syrup counted as light corn syrup. Brands and portions vary, so use it only as an approximation.