 | | Directions |
- Preheat oven to 300°.
- Microwave carmels, butter and water in a microwave safe bowl on high for 2-3 minutes or until carmels are completely melted. Stir after each minute of heating.
- Combine popcorn and peanuts in a large bowl.
- Drizzle the caramel mixture over the popcorn and peanuts.
- Mix to coat.
- Spread popcorn out on a greased baking sheet.
- Bake for 20 minutes, stirring after 10 minutes.
- Melt 1 cup of chocolate chips, spread over baked popcorn mixture and stir to combine.
- Spread popcorn out on waxed paper to cool.
- You may need to break some of the pieces into smaller clusters.
- Store in a covered container at room temperature for up to one week.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 18
|  | | Ingredients | | - | | 14 ounces caramels |
| - | | 3 tablespoons butter or margarine |
| - | | 2 tablespoons water |
| - | | 12 cups air popped popcorn - approximately 1/2 cups unpopped |
| - | | 1 cup peanuts or other nut of choice |
| - | | 4 squares finely chopped semi-sweet chocolate or 1 cup chocolate chips, melted |
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