Chocolate-Drizzled Cinnamon Caramel Corn

11 c. popped popcorn
1 c. cashew pieces
1 c. packed brown sugar
1/2 c. butter
1/4 c. light corn syrup
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. vanilla
1/2 c. chocolate chips
1 tsp. shortening

Preheat oven to 300 degrees.  Remove all the unpopped kernals from the popped corn. Put the popcorn and cashews in a 17″ x 12″ x 2″ baking pan. Combine the brown sugar, butter and corn syrup in a saucepan. Cook and stir over medium heat until the mixture boils. Reduce the heat to medium-low. Cook without stirring for 5 minutes more. Remove from the heat. Carefully stir in baking soda, cinnamon and vanilla. Pour over the popcorn mixture in the pan, stirring gently to coat. Bake in a 300 degree oven for 15 minutes. Stir and bake 5 minutes more. Transfer to buttered foil to cool. Heat the chocolate chips and shortening until melted. Let cool slightly then drizzle over caramel corn.

Makes a great holiday gift.

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