Maple Caramel Corn with Chocolate Drizzle
Author: 
 
Ingredients
  • For popping corn:
  • ½ cup unpopped popping corn
  • 3 tbsp canola oil
  • If using already popped corn - about 8 cups, popped
  • ½ cup margarine
  • ¾ cup brown sugar
  • ¼ cup maple syrup
  • 1 tsp salt
  • 1 tsp vanilla extract
  • ¼ tsp baking soda
  • For chocolate drizzle:
  • ⅓ cup chocolate chips
  • 1 tsp oil
Instructions
  1. To pop corn:
  2. Put unpopped popping corn and oil in large pan. Place over medium high heat with a partially covered lid. Once corn starts popping, observe closely. When it starts to slow remove from heat. Transfer to large clean bowl, making sure to catch any unpopped kernels. Allow to cool completely.
  3. For Maple Caramel:
  4. Preheat oven to 300 degrees.
  5. Over medium heat, melt margarine. Once melted, add brown sugar and maple syrup. Bring to a boil. Turn temperature to low. Allow to simmer 5 minutes without stirring. After 5 minutes, stir. Cook an additional 5 minutes stirring every minute or so. Turn off heat and add salt, vanilla extract and baking soda. Pour mixture over popped corn. Stir to coat. Spread coated corn onto baking sheet lined with greased parchment paper. Bake for 15 minutes, stirring every five minutes, or until corn is dry and crisp.
  6. Transfer to clean baking sheet lined with fresh parchment paper. Allow to cool completely.
  7. For chocolate drizzle:
  8. Melt chocolate chips in microwave safe bowl at 60 percent power for one minute or until chocolate is melted. Stir in oil. Use a fork to drizzle chocolate over cooled popcorn. Allow to set.
Recipe by The Emotional Baker at https://theemotionalbaker.com/maple-caramel-corn-with-chocolate-drizzle/