cocoa nib caramel corn recipeHow are we at week 7 already? No, seriously. How did that happen? All of the sudden I am thinking about Thanksgiving, and I swear that I just put away the Halloween costumes.

I was watching Unique Sweets on The Cooking Channel and saw this caramel corn featured. It comes from Prospect in San Fransisco. I have never been there before, but I had some cocoa nibs in the cabinet that I have never tried before and this was the perfect recipe to give them a spin. On their own, I am not a huge fan, but mixed with some caramel, I could eat them all day.

I took this caramel corn to a Halloween party and no one could stop eating it. They all knew that it was a little bit different, but no one could figure out why. It is like a grown up version of caramel corn. I really love making caramel corn, and it makes a great gift. It keeps in an airtight container for at least 5 days. I wouldn’t really know because it has never stuck around that long.

cocoa nib caramel corn recipe1/2 cup popcorn kernels
1 cup brown sugar
5 Tablespoons butter
1 1/2 teaspoons salt
1/3 cup dark corn syrup
1/2 vanilla bean, split and scraped
1 Tablespoon cocoa nibs

cocoa nib caramel corn recipePop the popcorn using the directions on the package. Put it in a large bowl and set aside. Put brown sugar, butter, salt, corn syrup, vanilla bean, and cocoa nibs in a medium saucepan.

cocoa nib caramel corn recipeBring a boil over medium heat.

cocoa nib caramel corn recipePour over popcorn.

cocoa nib caramel corn recipeToss to coat.

cocoa nib caramel corn recipeLine two baking sheets with parchment paper. Divide popcorn in half and bake in a 250 degree oven for one hour, stirring every 15 minutes. Cool, stirring again so it doesn’t all stick together.

cocoa nib caramel corn recipe

Cocoa Nib Caramel Corn
 
Ingredients
  • ½ cup popcorn kernels
  • 1 cup brown sugar
  • 5 Tablespoons butter
  • 1½ teaspoons salt
  • ⅓ cup dark corn syrup
  • ½ vanilla bean, split and scraped
  • 1 Tablespoon cocoa nibs
Instructions
  1. Pop the popcorn using the directions on the package. Put it in a large bowl and set aside. Put brown sugar, butter, salt, corn syrup, vanilla bean, and cocoa nibs in a medium saucepan.
  2. Bring a boil over medium heat.
  3. Pour over popcorn.
  4. Toss to coat.
  5. Line two baking sheets with parchment paper. Divide popcorn in half and bake in a 250 degree oven for one hour, stirring every 15 minutes. Cool, stirring again so it doesn’t all stick together.

Week 7 of 12 Weeks of Christmas Treats hosted by Meal Planning Magic.