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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 38 |
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This recipe is from Land of Lakes butter. One of the people in our office made it last year and everyone loved it. I'm guessing at the prep and cooking time, because I haven't made it yet. Ingredients:
12 cups popped popcorn |
2 cups whole cashews |
1 1/2 cups pecan halves |
1 cup firmly packed brown sugar |
3/4 cup butter |
1/2 cup light corn syrup |
1 teaspoon baking soda |
1 cup dark chocolate chips |
1 1/2 teaspoons shortening, divided |
1/2 cup white chocolate chips |
Directions:
1. Heat oven to 250 degrees. Place popcorn, cashews and pecans in a large roasting pan. Combine brown sugar, butter and corn syrup n a 2-quart saucepan. Cook over medium heat until mixture comes to a full boil (7 to 8 minutes). Continue boiling 2 minutes. Remove from heat; stir in baking soda (mixture will be foamy).
2. Pour butter mixture over popcorn mixture in pan; stir well. Bake for 1 hour, stirring every 15 minutes. Remove from oven; place onto waxed paper or parchment paper. Cool completely. Do not break into pieces.
3. Melt the chocolate chips and 1 tsp of shortening in a small bowl in the microwave for 30 to 45 seconds or in a small saucepan over low heat until melted.
4. Separately, melt white baking chips with 1/2 tsp of shortening in a small bowl in the microwave for 30 to 45 seconds or in a small saucepan over low heat until melted.
5. With a fork or spoon, drizzle over popcorn mixture. Let stand until chocolate in set (3 to 4 hours). Break popcorn mixture into pieces. Store in a container with tight-fitting lid or resealable plastic food bag.
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