8 cups of popped popcorn (popping 3/4 cup of corn kernels)
1 cup of toasted peanuts
1 1/2 cups of unsalted butter, softened
6 tablespoons of Karo syrup
4 tablespoons of milk
200g of dark chocolate, broken into pieces
1 teaspoon of baking soda
8 cups of popped popcorn (popping 3/4 cup of corn kernels)
1 cup of toasted peanuts
1 1/2 cups of unsalted butter, softened
6 tablespoons of Karo syrup
4 tablespoons of milk
200g of dark chocolate, broken into pieces
1 teaspoon of baking soda
Preheat a baking dish to 120°C
Mix the popcorn and peanuts
In a saucepan, mix together the butter, Karo syrup, milk, and baking soda
Cook over medium heat until the butter is melted
Stop cooking and stir in the chocolate
Add the baking soda
Pour the mixture over the popcorn and peanuts, mixing well to distribute evenly
Bake for 15 minutes without covering
Stir once
Continue baking for another 8 minutes or until the mixture is crispy
Let cool to room temperature
Store in an airtight container
Yields 12 servings.
