Yes, Chocolate makes everything better. I merged my three favorite snacks and it resulted in this most dangerously-decadent, original treat--ever:
12 cups popped corn. (I only use white popcorn and always pop it in real butter.) Yellow Popcorn is coarse and has too many husks, hulls, and “hard
tacks.” After popping, put the popped corn in a large, open roasting pan and set aside.
Mix the following ingredients for Chocolate Sauce:
1 cup sugar
2/3 cup, white Karo syrup
1 six ounce package of semisweet
chocolate pieces (1 cup)
1 teaspoon vanilla extract
Directions: In a 2-quart saucepan, over medium heat,
mix together-- Karo syrup, butter, and sugar to boiling, constantly stirring. Remove saucepan from heat and stir in chocolate pieces and vanilla extract until chocolate melts completely. Now add 1 cup raw pecan halves.
Directions: Preheat oven to 250 degrees. Pour hot chocolate mixture over popped corn,
stirring to coat well. Bake popped corn mixture for approximately 40 minutes, stirring occasionally. Remove mixture from roasting pan onto waxed paper to cool. Then…it’s ready to eat!________________________________________________________
Sure it can be stored in tightly sealed containers but…it’s been my experience that the First Batch never
last that long!
Yum! Yum! Just thinking about it and...I’m ready to cook some choco-pop-pecan-decadence!