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Milk Chocolate Popcorn


12 cups popped popcorn
2 1/2 cups (12-ounce can) salted peanuts
1 3/4 cups (11.5-ounce package) Milk Chocolate Morsels
1 cup light corn syrup
1/4 cup butter or margarine

PREHEAT oven to 300 F. Grease large roasting pan. Line serving plate with waxed paper.

COMBINE popcorn and nuts in prepared roasting pan. Combine morsels, corn syrup and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn; toss well to coat.

BAKE, stirring frequently, for 30 to 40 minutes. Cool slightly in pan; remove to prepared serving plate. Store in airtight container for up to two weeks.

Makes about 14 cups




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.