Chocolate Popcorn Clusters
by Stella Zedman
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Gooey chocolate, crunchy peanuts and sweet corn syrup and butter make popcorn pop! Perfect for birthday parties and late-night snacks, these crispy, crunchy clusters are delightfully sweet and salty to satisfy every craving.
- 12 cups (12 litres) plain popped popcorn (see below)
- 3 cups (750 mL) peanuts -- salted or unsalted
- 1-3/4 cups (425 mL) semisweet chocolate chips
- 1 cup (250 mL) corn syrup
- 1/4 cup (50 mL) butter
- Preheat the oven to 300 degrees F (150 degrees C). Grease a large roasting pan. Line a large cookie sheet (or two smaller ones) with waxed paper.
- Measure the popcorn and peanuts into the roasting pan. In a small saucepan, combine the chocolate chips, corn syrup and butter. Place over low heat and cook, stirring, until the mixture is smooth and just beginning to boil. Remove from heat and pour over the popcorn mixture, tossing to coat everything as evenly as possible.
- Place in the oven and bake for 35 to 40 minutes, stirring every 10 minutes.
- Remove from oven and dump popcorn mixture onto the waxed paper-lined cookie sheet. Let cool completely, then break into clumps to serve. Store leftovers (as if!) in an airtight container.
NOTE:This should be made with popcorn prepared either in a pan on the stove top or in a hot air popper. Don't add any additional flavoring or butter.
How kids can help:Older kids can combine and melt chocolate mixture on the stove.
Help break up popcorn clumps when cool.