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
Sugar 1 cup
Light corn syrup 1/2 cup
Salt 1/2 tsp
Unsalted butter 2 tbsp
Semisweet chocolate, chopped 6 oz
Vanilla extract 1 tsp


  1. Preheat oven to 250 degrees. Place popcorn and nuts in a large roasting pan and mix together.
  2. 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.
  3. Pour the chocolate mixture over the popcorn and nuts in the roasting pan and stir to coat evenly.
  4. 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.
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