How To Make Caramel Pretzel Popcorn
A classic caramel pretzel popcorn recipe with a twist. Made with lightly salted pretzels and nuts where popcorn is drizzled with melted chocolates.
- ⅓cuppopcorn kernels,unpopped
- 2½cupsmini pretzels,broken into pieces
- 1cuplightly salted peanuts,or chopped almonds
- ½cupsalted butter
- 1cuplight-brown sugar,firmly packed
- ½cuplight-corn syrup
- 1tspvanilla extract
- ½tspbaking soda
- ½cupmilk chocolate chips
- ½cupwhite chocolate chips
Pop popcorn kernels in a popcorn popper into a very large bowl. Be sure to remove any un-popped kernels.
Add in crushed pretzels and peanuts then gently fold mixture together, set aside. In a large microwave-safe bowl, melt butter, it should take about 50 seconds.
Stir in brown sugar, light corn syrup, and salt. Mix well.
Microwave mixture for 2 minutes then stir and immediately return to microwave and cook for 2 more minutes. Remove from microwave, add in vanilla and baking soda, and stir until frothy for about 10 seconds.
Pour caramel over popcorn mixture and gently stir until evenly coated. Pour caramel-coated popcorn mixture onto a parchment or wax paper covered cookie sheet.
Melt milk chocolate in a microwave-safe bowl on 50% power in 30-second intervals stirring after each interval until melted and smooth.
Pour melted chocolate into a piping bag or Ziploc bag and cut the tip-off and drizzle melted chocolate over popcorn. Repeat this step with the white chocolate chips.
Place chocolate covered popcorn in the refrigerator until chocolate hardens for about 20 to 30 minutes. Remove from refrigerator and break the popcorn into pieces. Store popcorn in an airtight container.
- Calories: 503.10kcal
- Fat: 19.71g
- Saturated Fat: 8.73g
- Trans Fat: 0.33g
- Monounsaturated Fat: 6.19g
- Polyunsaturated Fat: 2.23g
- Carbohydrates: 75.96g
- Fiber: 3.30g
- Sugar: 34.36g
- Protein: 8.97g
- Cholesterol: 23.22mg
- Sodium: 766.99mg
- Calcium: 58.93mg
- Potassium: 229.60mg
- Iron: 2.66mg
- Vitamin A: 65.33µg
- Vitamin C: 1.07mg
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