The classic savory-sweet snack that’s right for any occasion.
This sweet-and-savorycaramel cornstarts with cheese popcorn, then ups the ante by inviting cheese crackers to play.
Im telling youone bite of a caramel-coated Cheez-Its and you might as well plan to skip supper.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Lydia Pursell
Ingredients
18cupspopped cheddar popcorn(from 1 [8-oz.]
Line 2 large rimmed baking sheets with parchment paper, and set aside.
Place popped popcorn and Cheddar crackers in a large heatproof bowl.
Boil, stirring often, until mixture reaches 260F, about 6 minutes.
Pour over popcorn in bowl, and stir well to coat.
Spread popcorn in an even layer on prepared rimmed baking sheets.
Let cool completely on baking sheets, about 30 minutes.
After popcorn has cooled, microwave 2 oz.
chopped dark chocolate with 1/2 tsp.
coconut oil in a small microwavable bowl on HIGH until melted, stirring every 15 seconds.
Let stand until set, about 1 hour.
Break into pieces before serving or packaging.
Store in an airtight container at room temperature up to 1 week.
