Baked Cocoa Kettle Corn
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Directions
| Ingredients 1/3 cup corn syrup ½ cup sugar 1 tablespoon water 3 tablespoons of unsweetened cocoa 1½ tablespoons butter ½ teaspoon vanilla ¼ teaspoon salt 10 cups plain popped popcorn in large bowl Instructions Add corn syrup, sugar, and water, to saucepan and heat on medium heat. Stir and continue cooking until sugar is dissolved and bring mixture to a light boil, cook for two additional minutes. Add vanilla, cocoa, butter, and salt to corn syrup mixture in saucepan, continue occasional stirring and bring back to a light boil, continue cooking for an additional 3-4 minutes, stirring occasionally. Pour hot cocoa corn syrup mixture over popcorn and mix well in large bowl. Next pour popcorn on to parchment paper on a large cookie sheet and spread to two kernels deep and place in preheated 275-degree oven, bake for 25 minutes. Remove from oven and let cool, as it cools break it apart with a large spoon. Once it is cooled, it is ready to serve or store in air-tight container. It only takes a few minutes to cool. | |
