Peanut Butter and Chocolate Caramel Corn

Peanut Butter and Chocolate Caramel Corn

1 3.3 oz. bag Kettle Corn popcorn, popped and all unpopped kernels removed

1 c. Reese's peanut butter chips (you are fine using generic too)

6 Tablespoons butter
3/4 Cup packed brown sugar
1/3 Cup corn syrup
¼ teaspoon salt

Preheat oven to 250 degrees F. Place popped popcorn into a large bowl.

Place butter, peanut butter chips, brown sugar, corn syrup and salt into a medium saucepan over medium heat. Stir constantly until mixture comes to a light boil. Remove from heat and pour evenly over popcorn. Gently stir to coat. Place popcorn on a baking sheet that has been sprayed lightly with non stick cooking spray. Set aside while making the chocolate popcorn.

Chocolate Caramel Corn

1 3.3oz bag Kettle Corn popcorn, popped and all un-popped kernels removed

1 c. Cup semi sweet chocolate chips (I actually used some leftover Halloween candy. I just chopped up 1 cup of Crunch bars)
6 Tablespoons butter
3/4 Cup packed brown sugar
1/3 Cup corn syrup
¼ teaspoon salt

Place popped popcorn into a large bowl.

Place chocolate chips, butter, brown sugar, corn syrup and salt into a medium saucepan over medium heat. Stir constantly until mixture comes to a light boil. Remove from heat and pour evenly over popcorn. Gently stir to coat. Bake in 250 oven for 30 minutes, stirring every 15 minutes.

You can do both the peanut butter and the chocolate popcorn at the same time. Just don't put them on the same baking sheet.  After 15 minutes of baking switch the baking sheets from top rack to bottom and bottom rack to top.  Be careful not to over cook them. Do not go any longer than 30 minutes or your popcorn with be really tough and hard to chew.

Remove from oven and pour onto wax paper to cool. Break into pieces and serve.