Snacktastic Saturday: Mountain Munch Popcorn

Let me just jump right out & say it. This popcorn is the perfect blend of sweet & salty. Perfect for afternoon snack time. Perfect for movie time. perfect for that "I just need a handful & I need it now" time. 

But remember, perfection takes time. And it will take a while to make this recipe, but you make a lot at once. Which means if you have a family of five (like I do), you should be good for about a week. Or close to it.

How To:

•Start with about 6-7 quarts of air popped popcorn.

•Remove 1-2 quarts & sprinkle with popcorn salt liberally.

Caramel Popcorn

•1C. butter

•2C. brown sugar

•1/2C. corn syrup

•1tsp. salt

•1/2tsp. baking soda

•1tsp. vanilla extract

•5-6 quarts air popped popcorn

•Preheat oven to 250 degrees.

•Over medium heat, melt butter. Add brown sugar, corn syrup & salt. Bring to a boil, stirring constantly.

•Carefully boil without stirring for 3-4 min. Remove from heat & add baking soda & vanilla.

•Slowly pour over popcorn in a large bowl, stirring to coat.

•Divide popcorn & place in 2 large & shallow baking dishes. Bake for 1 hour, stirring every 15 minutes.

•Remove from oven & let cool completely before breaking into pieces.

Chocolate Covered Popcorn

•1 1/2C. chocolate chips

•1tsp. shortening

•2-3 quarts Caramel Popcorn

•In a microwave-safe bowl, melt chocolate chips & shortening for 2 minutes.

•Stir until melted. (You can microwave again for 10 seconds at a time until thoroughly melted if need be).
•Working quickly, stir into caramel popcorn in large bowl until thoroughly coated. 

•Place on waxed (or parchment) paper lined baking sheet & cool completely.

•Break into pieces

•Combine salted, caramel & chocolate covered popcorn. (If you're in the middle of a heat wave like I was when I made this, you can leave the chocolate separate. Just store it in the freezer in a gallon sized bag, add to popcorn mixture as needed.)

•Store in airtight containers or bags.