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Print this Recipe    Chocolate Popcorn

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

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9 of 14 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Nice idea, but doesn't seem to work, November 13, 2004 - 01:46 PM
Reviewer: Anonymous from US
The popcorn came out very hard and clumped together. There was too much chocolate for that amount of popcorn, making the popcorn at the bottom look bad. Baking time seemed overly long, possibly contributing to the hardness.

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