Ingredients
- 1 1/2 cup Popcorn kennels
- unpopped
- 1 cup Challenge Unsalted Butter
- 2 cup Brown sugar
- packed
- 1/2 cup Light corn syrup
- 8 oz White chocolate or almond bark candy coating
- 8 oz Milk chocolate or chocolate bark candy coating
Instructions
- Using an popcorn air popper, pop the kernels until cooked.
- Let cool slightly.
- Spread in thin layers on baking sheets; set aside.
- In a 3-qt.
- saucepan, combine challenge unsalted, brown sugar, and corn syrup.
- Using a candy thermometer, boil to a Hard-Ball Stage.
- Remove from heat, and stir in baking soda.
- Quickly pour on top of popcorn & mix gently until covered.
- Bake at 250F, stirring every 15 minutes, for 45 minutes.
- Cool completely.
- Melt chocolates in microwave-safe bowls.
- Drizzle chocolate over popcorn, alternating between both white & milk chocolate.
- Allow to cool & harden for at least 15 minutes.
- Break popcorn apart, and store tightly covered.
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