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Chocolate Caramel Popcorn

Submitted by Susan Noggle, of Mt. Vernon, Ill.

"This is delicious and is a great snack that children and adults will love," Susan writes.


  • 5 quarts popcorn, popped with no salt
  • 2 sticks margarine
  • 2 cups light brown sugar
  • ½ cup white corn syrup
  • ¼ tsp. cream of tartar
  • 1 tsp. baking soda
  • 2 11½-oz. bags of milk chocolate baking chips, melted


Pop 5 quarts of popcorn without adding salt. Divide popped corn into 2 oven-proof, large bowls or large metal pans. Remove any unpopped kernels as best you can. Set aside. Preheat oven to 200 degrees.

Combine margarine, brown sugar, corn syrup, and cream of tartar in a large saucepan. Stir constantly over medium-high heat. When mixture comes to a boil, cook hard for 5 minutes, continuing to stir constantly to prevent sticking. Remove from heat and add 1 tsp. baking soda. Stir well. Divide the caramel mixture in half and pour half of the caramel mixture into each of the 2 oven-proof bowls of popcorn you have already prepared. Mix carefully until the popcorn is coated with caramel.

Bake in 200-degree oven for one hour. Remove the popcorn from the oven after 15 minutes, stir lightly and return to the oven. Continue to remove every 15 minutes and stir until the baking time is up. Let cool while you melt the chocolate over low heat, being careful not to scorch.

Pour the melted chocolate over the caramel corn and stir lightly until coated. Spread the chocolate popcorn in a single layer on large, foil-lined cookie sheets until cooled. Store popcorn in plastic bowls with tight-fitting lids.

Makes 5 quarts, or 20 cups.