Candy Kettle Corn
Make sure your popcorn is popped and set aside, ready to go in a large bowl. Have nearby a candy thermometer and a wooden spoon.
- Cook25 min
- Total25 min
- Serves6
- LevelEasy
Ingredients
- 5½ cups popped popcorn, salted to taste (about ½ cup unpopped kernels)
- 2 cups sugar
- 1 cup light corn syrup or agave
- ½ cup non dairy margarine
- ¼ cup apple cider
- 1 tsp. vanilla extract
- 1 tsp. apple cider vinegar
- 1 cup non dairy chocolate chips
- ⅔ cup sliced almonds, toasted
Method
- Make sure your popcorn is popped and set aside, ready to go in a large bowl. Have nearby a candy thermometer and a wooden spoon.
- Grease a 9 × 13-inch cookie sheet.
- In a heavy saucepan, at least 8 inches deep, combine the sugar, corn syrup, margarine, and apple cider. Over medium heat, bring the mixture to boil, stirring occasionally. Continue to cook over medium heat and stir regularly using a wooden spoon until your candy thermometer reads 300°F (or Hard Crack Stage if using the Cold Water Method). This takes a while. Patience totally pays off with these, so don’t rush and pull the candy from the stove before it reaches hard crack stage. Be sure to wash down (recipe) the sides!
- Remove the candy mixture from the heat and quickly stir in the vanilla extract and vinegar. Pour HOT candy mixture over the popcorn and stir quickly until evenly coated. Let cool for about 5 to 7 minutes. Spread onto a greased cookie sheet and let cool completely.
- Using a double boiler, melt the chocolate until smooth. Drizzle melted chocolate over the candied popcorn and sprinkle with sliced almonds. Let chocolate harden and then break into bite-size pieces. Store in an airtight container in the fridge or a cool place where chocolate will not melt for up to 1 month.
