This is the amazing popcorn that Merilee brought to the crop. (We wanted to just keep it in the back for us!lol)
24 cups popped popcorn (air popped is best - don't use microwavable bag popcorn)
3/4 cup of butter
2 cups firmly packed brown sugar
1/2 cup light corn syrup
1 tsp salt
1 tsp vanilla
1/2 tsp baking soda
8 oz white candy coating, chopped
4 oz white baking chocolate, chopped
8 oz milk or semi-sweet chocolate candy coating, chopped
4 oz milk or semi-sweet baking chocolate, chopped
Note: If using both white and milk/semi-sweet chocolate, amounts can be reduced.
Preheat oven to 250 degrees. Place popcorn in lightly greased large roasting pan.
In heavy large saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, and salt. Stirring constantly, bring to a boil. Boil 5 minutes without stirring. Remove from heat. Stir in vanilla and baking soda. Mixture will foam. Pour syrup over popcorn; stir until well coated.
Bake 1 hour, stirring every 15 minutes. Spread on lightly greased aluminum foil. In a small saucepan, melt candy coating and chocolate over low heat. Drizzle melted chocolate over popcorn. Let chocolate harden (about 30 minutes).
Store popcorn in airtight container.
Recipe received from Diane S. and made by Marilee S. to share at 2009 crop.
Michele's note: you probably won't need the airtight container to store it in as it won't last long enough for that! Yummy!!!!!
Yummy! Can't wait to make some of this! Thanks PE and Merilee & Diane
Posted by: Rose | April 22, 2009 at 08:59 AM