Milk Chocolate Popcorn
Yield
14 cupsPrep
10 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | cups |
popping corn
already made |
* |
| 12 | ounces |
peanuts, salted
|
|
| 1 | cup |
light corn syrup
|
|
| ¼ | cup |
butter
or margarine |
|
| 12 | ounces |
milk chocolate chips
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.8 | l |
popping corn
already made |
* |
| 346.8 | ml/g |
peanuts, salted
|
|
| 237 | ml |
light corn syrup
|
|
| 59 | ml |
butter
or margarine |
|
| 346.8 | ml/g |
milk chocolate chips
|
|
Directions
In a large, greased, roasting pan, combine popcorn and nuts.
In a large, heavy saucepan combine chocolate chips, corn syrup and butter.
Cook over medium heat until mixture boils, stirring constantly.
Pour over popcorn toss well to coat.
Bake in a preheated 300℉ (150℃) oven for 45 minutes stirring frequently.
Cool completely. Store in an airtight container for up to two weeks.
