Mexican Caramel Corn tossed with Peanuts, M&M’s, drizzled with Churro Chocolate

Mexican Caramel Corn-The Prize of Cooking

Mexican Caramel Corn

[whohit]Mexican caramel Corn[/whohit]

For several years now, my husband and I have been getting together with three other couples. We call it our “Dinner for Eight”. Each month we pick a food theme. We also switch homes. Most often the hosting couple will make the main course item then everyone else brings the side dishes and dessert. What makes this so fun is that we are all foodies and love to cook. Even though the food is always fantastic the fellowship we have together is something we all cherish.

We have done Asian, Mexican, German, Polenta Party, BBQ, Mexican, American Burgers, Soup and Sandwich, Fondue, more Mexican. We love our fresh tacos and enchiladas. This Mexican Caramel Corn is the dessert I made for one of our Mexican nights.

Mexican Caramel Corn tossed with Peanuts, M&M’s, drizzled with Churro Chocolate
2 cups brown sugar, packed
6 quarts of popped popcorn {3 to 4 bags of microwave popcorn}
2 sticks of butter
1/2 cup of corn syrup
1 teaspoon of vanilla
1/2 teaspoon of baking soda
1/4 tsp cayenne pepper plus a dash for the chocolate drizzle
1 cup salted roasted peanuts
1 cup M&M’s
3-3oz gourmet chocolate bars (I used Moonstruck Mayan Milk Chocolate which has cinnamon and crushed nuts in the bar. You could use 9 oz.semi-sweet chocolate then add ½ tsp cinnamon.)
Pop popcorn in the microwave and place in large casserole dishes. Set aside. Melt two sticks of butter in a large pan on medium high heat. Add two cups of packed brown sugar to the melted butter and stir. Add 1/2 cup of corn syrup to the pan and stir. Bring mixture to a boil on the stove top. Boil, while stirring, for 5 minutes. Take off heat and add vanilla, baking soda and ¼ tsp cayenne pepper. Stir until it fluffs up. Pour mixture over popcorn and sprinkle with peanuts. Toss mixture to coat. Bake at 250 degrees for 1 hour, tossing with a fork every 15 minutes. Remove from oven and sprinkle on the M&M’s. Melt chocolate bars over low heat; add a dash of cayenne if you like it spicy and cinnamon if you used plain chocolate chips. Drizzle melted chocolate over popcorn and let set for chocolate to harden.
Recipe adapted from:

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