CHOCOLATE TOFFEE CARAMEL CORN / A nice gift.
Ing--Caramel Corn: 32 c plain popped popcorn 2 c br/sugar 1 c LAND O LAKES® Butter 1/2 c light corn syrup 1 tsp salt 1 tbl vanilla 1 tsp baking soda DRIZZLE: 1 c bittersweet choc/chips 1 c toffee bits Coarse grain sea salt
Method Place popcorn in large roaster; set aside. Combine br/sugar, butter, corn syrup, salt in pan. Cook/stir over med to a full boil (8-10 min). Continue cooking, stirring occasionally, 5 min. Offheat stir in vanilla and baking soda. Carefully pour hot syrup mixture over popcorn in pan; stir til well coated. Bake 250 deg 1 hour, stirring every 15 min til crisp. Immediately place on waxed paper. Cool completely. Drizzle w/ micro-melted choc/chips. Immediately sprinkle with toffee bits and sea salt Let stand to set. Yield: 34 (1 cup) servings.
Cooks Tip: Purchase popped popcorn in bags to save time. Store finished caramel corn airtight up to 2 weeks. Prep time: 20 minutes; Total time: 1 hour 20 minutes.
© 2011 and ®/™ Land O'Lakes, Inc., used with permission.