Chocolate Coated Caramel Corn With Cashews, Peanuts, And Coconut Recipe

Name: Chocolate Coated Caramel Corn With Cashews, Peanuts, And Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 bags plain popcorn, popped (this is about 20 cups of popcorn, so you can pop it any way you wish); 3 1/2 cups cashew halves, toasted; 2 cups peanuts, toasted; 1 cup unsweetened coconut, toasted; 2 1/2 cups sugar; 1/2 cup water, or more as necessary; 3 tablespoons butter; 1 vanilla bean, split; 1/4 cup heavy cream; generous pinch of sea salt; 30 ounces dark chocate, melted (or more as needed); 3 tablespoons vegetable oil

Servings: persons

5 bags plain popcorn, popped (this is about 20 cups of popcorn, so you can pop it any way you wish)
3 1/2 cups cashew halves, toasted
2 cups peanuts, toasted
1 cup unsweetened coconut, toasted
2 1/2 cups sugar
1/2 cup water, or more as necessary
3 tablespoons butter
1 vanilla bean, split
1/4 cup heavy cream
generous pinch of sea salt
30 ounces dark chocate, melted (or more as needed)
3 tablespoons vegetable oil

1
Toss the popcorn, nuts, and coconut together to combine. Line a large space of countertop with parchment paper, wax paper, or aluminum foil. Spray lightly with pan spray. Spread the popcorn mixture out on the counter.
2
Place the sugar in a large pot. Add the water and mix to combine. It should feel like wet sand. Add more water as necessary to achieve that sand-like effect. Begin to cook over medium high heat. Stir the caramel until it begins to boil, then allow it to boil undisturbed. (Wash the sides of the pot down as necessary if sugar begins to accumulate on the sides.0
3
Cook the caramel to the desired color. Remember to remove the caramel from the heat as it's reaching the finished color, as it will continue to cook for a few moments. (If you prefer, use a candy thermometer to determine the right color for your caramel. The sugar will be evenly caramelized around 230 degrees).
4
When the caramel has finished cooking, add the butter and stir to combine. Then add the milk or cream and stir to combine (it will bubble up violently, but never fear). Pour the finished caramel on top of the popcorn mixture. Allow to cool completely. Break it up slightly, removing any large pieces of caramel or uncoated pieces. Allow to cool to room temperature.
5
Mix the melted chocolate with the oil. Pour it over the cooled caramel-coated popcorn mixture. Toss lightly to coat completely. Allow to cool until the chocolate has set. Break it up any large clumps if necessary. Store in an airtight container.

1300

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 bags plain popcorn, popped (this is about 20 cups of popcorn, so you can pop it any way you wish), 3 1/2 cups cashew halves, toasted, 2 cups peanuts, toasted, 1 cup unsweetened coconut, toasted, and more.

Yes, Chocolate Coated Caramel Corn With Cashews, Peanuts, And Coconut falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate Coated Caramel Corn With Cashews, Peanuts, And Coconut

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