salted caramel corn with pecans and dark chocolate
prep time: 15 min.
cook time: 55 min.
makes 20 srvs, 1/2 cup ea
8 cups freshly popped microwave popcorn (about 2 bags)
3/4 cup brown sugar
2 tablespoons molasses
1/2 cup butter
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 cup chopped pecans
4 oz. dark chocolate, cut into chunks
preheat oven to 250°f.
line 2 rimmed baking sheets with buttered parchment paper.
heat brown sugar, molasses, and butter in a heavy sauce pan.
bring mixture to a boil.
boil for about 5 minutes, stirring constantly.
color should be deep caramel/amber color.
remove from heat and whisk in vanilla, kosher salt, and baking soda.
mixture will bubble up.
continue stirring until a glossy sauce is formed.
stir in chopped pecans.
combine half of the popcorn with half of the caramel sauce until fully coated.
place on prepared sheet tray in a single layer.
repeat with remaining popcorn and caramel sauce.
bake the trays of caramel sauced popcorn for about 45 minutes, stirring every 20 minutes.
allow mixture to cool on baking sheet.
when popcorn is cooled, melt chocolate in microwave, stirring every 10-15 seconds until fully melted and able to drizzle.
drizzle cooled caramel corn with chocolate.
allow chocolate to harden.
break into small chunks and store in an air tight container.