DARK CHOCOLATE POPCORN
Yield Portion Size
| 8 cups |
Hot, freshly popped popcorn (Orville Redenbacher's, ACT II or Vogel)
|
| 1 cup |
Nuts, toasted (pecans, cashews or almonds)
|
| 1 cup |
Sugar
|
| 1/2 cup |
Light corn syrup
|
| 1/2 tsp |
Salt
|
| 2 tbsp |
Unsalted butter
|
| 6 oz |
Semisweet chocolate, chopped
|
| 1 tsp |
Vanilla extract
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 19 mg | 2% |
| Carbohydrate | 56 g | 19% |
| Cholesterol | 7 mg | 2% |
| Total Fat | 21 g | 33% |
| Iron | 1 mg | 6% |
| Potassium | 125 mg | 0% |
| Sodium | 218 mg | 9% |
| Protein | 3 g | 5% |
| Polyunsaturated Fat | 3 g | 16% |
| Saturated Fat | 8 g | 38% |
| Sugars | 38 g | 4% |
| Dietary Fiber | 3 g | 13% |
| Vitamin A | 86 iu | 2% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat oven to 250 degrees. Place popcorn and nuts in a large roasting pan and mix together.
-
Step 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.
-
Step 3
Pour the chocolate mixture over the popcorn and nuts in the roasting pan and stir to coat evenly.
-
Step 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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