Classic caramel corn with cinnamon, cayenne pepper, and dark chocolate.
Ingredients
18cupspopped plain popcorn(from 1 [8-oz.]
Line 2 large rimmed baking sheets with parchment paper, and set aside.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Lydia Pursell
Place popped popcorn 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.
