- 12 cups [3 L] popcorn [about 3/4 cup / 190 mL unpopped]
- 1 cup [200 g] sugar
- 2/3 cup [160 mL] light or dark corn syrup
- 2 tablespoons [30 g] butter or margarnie [1/4th stick]
- 6 ounces [170 g] semisweet-chocolate pieces [1 cup / 250 mL]
- 1 teaspoon [5 mL] vanilla extract
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- Preheat oven to 250°F [120°C].
- Arrange popped corn into a large [17 1/4 x 11 1/2-inch / 44 x 29-cm] roasting pan; set aside.
- Into a 2-quart [2-L] saucepan, over medium heat, bring together sugar, corn syrup and butter or margarine to a boil, stirring constantly until sugar is completely dissolved.
- Remove saucepan from heat; stir in vanilla and chocolate pieces, until completely melted.
- Pour hot mixture over popcorn, stirring to coat well.
- Bake into preheated oven for 1 hour, stirring occasionally.
- Spoon chocolate-coated popcorn into a clean large roasting pan or onto wax paper to cool, stirring occasionally to separate.
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