Description
This Loaded Salted Caramel Corn transforms popcorn into a salty, sweet, crunchy and the most addicting snack of all time. Pecans & chocolate take this caramel corn to the next level.
Ingredients
Scale
- 2 Tablespoons Coconut Oil
- 1.5 Teaspoons Salt
- 1/2 Cup Popcorn Kernels
- 1 Cup Brown Sugar
- 1/2 Cup Butter
- 1/4 Cup Light Corn Syrup
- 1 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 1 Cup Pecans
- 4oz Dark Chocolate
Instructions
- Preheat oven to 200 degrees.
- In a whirly pop, large pot or any popcorn maker you have, add in coconut oil, 1 teaspoon of salt and popcorn kernels. Turn the burner on high and constantly keep the kernels moving. Once the kernels start popping turn the heat off and wait until the popping slows down. Immediately pour into a large bowl.
- Add pecans to bowl with popcorn.
- In a heavy-bottomed pot add in brown sugar, butter, 1/2 teaspoon salt & corn syrup over medium heat. Stir occasionally. Cook for 5 minutes once the mixtures start to boil, keeping a close eye on it.
- After 5 minutes, or when the color starts to darken and the aroma of caramel is strong, take off the heat and add in baking soda.
- Stir until the caramel turns a lighter color and immediately pour over the popcorn and pecans.
- With a pair of tongs or 2 wooden spoons, mix popcorn mixture until all kernels are evenly coated with caramel.
- On a baking sheet spread out caramel corn. Place in preheated oven and bake for 1 hour, stirring 2-3 during the hour.
- Remove from oven and let cool slightly.
- In a glass bowl melt dark chocolate. Use a spoon and drizzle over caramel corn. Let it sit out to cool and harden then break into chunks.
- Store in gallon size ziplock bags for 3-4 days or in a freezer for up to 6 months.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 142
- Sugar: 7.9 g
- Sodium: 188.7 mg
- Fat: 10.4 g
- Carbohydrates: 11.8 g
- Fiber: 1.1 g
- Protein: 1.1 g
- Cholesterol: 15.5 mg
