Holiday Take-Away Caramel Corn

Ingredients

Yield:

15 - 20 Jars

• • 1 cup butter
  • 2 cups brown sugar
  • 1/2 cup corn syrup
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 5 quarts popped popcorn
  • 1 cup toasted hazelnuts
  • 1 cup semi-sweet chocolate chips
  • 20 12oz mason jars

Preparation

Difficulty:

Easy

Time:

90 Minutes

Total Time:

90 Minutes

1. 1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
   2. Stir in hazelnuts (if untoasted hazelnuts are purchased, place hazelnuts on cookie sheet and put in oven for 3-5 minutes or until golden brown).
   3. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt.
   4. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
   5. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely.
   6. In a small saucepan, melt chocolate. Once caramel corn is completely cooled, put melted chocolate in decorating bag and drizzle over the top of popcorn.
   7. Once chocolate is fully cooled, break caramel popcorn into pieces.
   8. Place caramel popcorn in jars. Cut paper into squares and use bakers twine to tie paper around the top of the jar.
   9. Finishing Tip: Tie fun tag or label on using twine.