8 cup popcorn, popped
1 cup almonds, pecans, peanuts (or
1 ; nut mixture you prefer;
1 ; toasted
1 cup sugar
1/2 cup light corn syrup
1/2 tsp salt
2 tbsp butter
6 oz semisweet chocolate, chopped
1 tsp vanilla extract
A Recipe for
Oh Poppycock Chocolate-Covered Popcorn
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Preheat oven to 250 degrees. Place the popped corn and nuts in a
large roasting pan and mix together.
In a medium saucepan over medium heat, combine the sugar, corn syrup,
salt, and butter. Bring to a boil, stirring constantly. Stir in the
chocolate. Continue to cook, stirring constantly, until the chocolate
is completely melted and the mixture becomes very thick. Remove from
the heat and stir in the vanilla.
Pour the chocolate syrup over the popcorn and nuts in the roasting
pan and stir to coat evenly. Bake for 1 hour, stirring occasionally.
Place the hot poppycock on a large cookie sheet, lined with foil and
lightly coated with a nonstick cooking spray, to cool. Store
poppycock in a plastic ziploc bag.
Source: The Great American Chocolate Contest Cookbook Posted by
Dorothy Cross
From: Bcleaver
Serves: 1
Oh Poppycock Chocolate-Covered Popcorn Recipe brought to you by Recipes To-Go