DARK CHOCOLATE POPCORN
Yield: 9 portions
Portion Size: 1 cup
|Hot, freshly popped popcorn (Orville Redenbacher's, ACT II or Vogel)||8 cups|
|Nuts, toasted (pecans, cashews or almonds)||1 cup|
|Light corn syrup||1/2 cup|
|Unsalted butter||2 tbsp|
|Semisweet chocolate, chopped||6 oz|
|Vanilla extract||1 tsp|
© ConAgra Foodservice. All Rights Reserved.
- Preheat oven to 250 degrees. Place popcorn and nuts in a large roasting pan and mix together.
- In a medium saucepan over medium heat, combine sugar, corn syrup, salt and butter. Bring to a boil, stirring constantly. Stir in chocolate. Continue to cook stirring constantly, until the chocolate is melted completely and the mixture becomes very thick. Remove from heat and stir in the vanilla.
- Pour the chocolate mixture over the popcorn and nuts in the roasting pan and stir to coat evenly.
- Bake for 1 hour, stirring occasionally. Place hot mixture on a large cookie sheet, lined with foil and lightly coated with PAM® High Yield Canola Cooking Spray, to cool.