Chocolate Covered Caramel Corn
Ingredients
CARAMEL CORN
- 1/2 cup Sue Bee® Honey
- 7 quarts popped pop corn
- 2 cups brown sugar
- 1 teaspoon salt
- 1/2 cup oleo
- 1 teaspoon vanilla
- 1 teaspoon baking soda
CHOCOLATE COATING
- 1/2 cup Sue Bee® Honey
- 1-12 oz. package semi-sweet chocolate chips
- 2 tablespoons water
- 1/2 cup oleo
Directions
CARAMEL CORN
- Bring all ingredients, except pop corn and baking soda, to a boil.
- Continue boiling for 5 minutes.
- Remove from heat and stir in baking soda until foamy.
- Place popcorn in a large pan or 2 cookie sheets.
- Pour foamy mixture evenly over pop corn and stir in.
- Bake caramel corn mixture for 1 hour at 250 F, stirring every 15 minutes.
- When done caramel corn will be well coated.
- Let cool and break apart.
CHOCOLATE COATING
- Stir all ingredients in a microwave safe bowl.
- Microwave 2 to 4 minutes stirring well after every 30 seconds, until melted.
- Do not over microwave or chocolate will get chunky.
- Pour melted chocolate mixture over cooled caramel corn and mix until well coated.
- Spread evenly over 2 greased cookie sheets and refrigerate or freeze until chocolate hardens.
- Refrigerate any uneaten caramel corn.
