Mocha Caramel Popcorn Recipe
Rich, buttery caramel and hints of Hawaiian Hazelnut coffee create the perfect coating for popcorn!
WHAT YOU NEED
6 cups air-popped popcorn
½ cup firmly packed brown sugar
6 tbsp butter
¼ cup light corn syrup
1 tbsp Ground Don Francisco’s Hawaiian Hazelnut
½ tsp baking soda
½ cup dark chocolate chips
¾ tsp coconut oil
HOW TO MAKE
Preheat oven to 250F
Spread popped popcorn into a large baking sheet or divide it between two sheets.
Combine brown sugar, butter, and corn syrup in a heavy-bottom saucepan. Cook over medium heat for about 8 minutes or until the mixture comes to a boil.
Continue boiling for 2 minutes.
Remove pan from heat and stir in Ground Don Francisco’s Hawaiian Hazelnut and baking soda. Allow cooling for a few minutes until the mixture is no longer hot, but just warm (don't let it get too cool, or it will start to harden)
Pour warm mixture over popcorn and stir well, so the popcorn is coated.
Bake between 40-60 minutes, stirring every 15 minutes.
Remove from the oven and transfer popcorn to wax paper using a large non-stick spatula. Allow to cool completely.
While popcorn is cooling, melt chocolate chips with coconut oil in the microwave in 30-second intervals on 50% power, stirring after each one.
Using a fork or spoon, generously drizzle chocolate over the popcorn and let stand for 3-4 hours until the chocolate is set. Break into pieces and enjoy.