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Milk Chocolate Popcorn

Milk Chocolate Popcorn recipe image
This Milk Chocolate Popcorn is the ultimate crowd-pleaser, combining the salty crunch of peanuts with the airy lightness of popped corn, all bound together by a rich, glossy milk chocolate coating. The addition of corn syrup ensures the chocolate hardens into a satisfying snap rather than staying soft, creating a delightful textural contrast in every bite. It&# 226;ÂÂs an indulgent yet simple snack that feels homemade and luxurious. Perfect for movie marathons, holiday gift baskets, or as a fun dessert alternative, this recipe requires no special equipmentâÂÂjust a saucepan and a large bowl. The salty peanuts balance the sweetness of the chocolate beautifully, making it impossible to eat just one handful. ItâÂÂs a timeless classic that brings comfort and joy to any gathering.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 2373.4
Dietary: Gluten-free, Vegetarian
Description
This Milk Chocolate Popcorn is the ultimate crowd-pleaser, combining the salty crunch of peanuts with the airy lightness of popped corn, all bound together by a rich, glossy milk chocolate coating. The addition of corn syrup ensures the chocolate hardens into a satisfying snap rather than staying soft, creating a delightful textural contrast in every bite. It&# 226;ÂÂs an indulgent yet simple snack that feels homemade and luxurious. Perfect for movie marathons, holiday gift baskets, or as a fun dessert alternative, this recipe requires no special equipmentâÂÂjust a saucepan and a large bowl. The salty peanuts balance the sweetness of the chocolate beautifully, making it impossible to eat just one handful. ItâÂÂs a timeless classic that brings comfort and joy to any gathering.
Ingredients
  • 12 cup Popped popcorn
  • 2 1/2 cup (12oz can) salted peanuts
  • 1 cup Corn syrup
  • 1/4 cup Butter or margarine
  • 2 cup /2 oz bag Milk chocolate
Directions
  1. 1
    Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).
  2. 2
    In a large, greased roasting pan or baking sheet, combine the popped popcorn and salted peanuts. Set aside.
  3. 3
    In a large, heavy-bottomed saucepan, combine the milk chocolate chips, corn syrup, and butter.
  4. 4
    Place the saucepan over medium heat. Cook, stirring constantly with a wooden spoon or heat-proof spatula, until the mixture comes to a full boil and the chocolate is completely melted and smooth.
  5. 5
    Immediately pour the hot chocolate mixture over the popcorn and peanut mixture in the roasting pan.
  6. 6
    Gently toss the popcorn and peanuts to ensure they are evenly coated with the chocolate mixture.
  7. 7
    Spread the coated popcorn into a single layer in the pan.
  8. 8
    Bake in the preheated oven for 45 minutes, stirring gently every 15 minutes to prevent burning and ensure even drying.
  9. 9
    Remove from the oven and allow the popcorn to cool completely at room temperature. The chocolate will harden as it cools.
  10. 10
    Once cooled and crisp, break into pieces if necessary and store in an airtight container for up to two weeks.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 2373.4kcal
% Daily Value *
Total Fat 128.7g198%
Saturated Fat 34.1g171%
Cholesterol 15.6mg6%
Sodium 355.3mg15%
Total Carbohydrate 275.5g92%
Dietary Fiber 34.1g137%
Sugars 110.5g
Protein 72.4g145%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/milk-chocolate-popcorn/