stone ground flour
stone ground corn meal
stone ground grits

stone ground four stone ground grits stone ground corn meal
stone ground grits stone ground flour
corn meal
stone ground grits

About Us

order stone ground flour


Shoe Care
stone ground flour recipes



Good News


Contact Us





Return To Recipe Index

Chocolate Drizzled Pecan Caramel Corn 

  • 20 cups popped popcorn

  • 2 cups firmly packed brown sugar

  • 1 cup butter

  • cup light corn syrup

  • teaspoon salt

  • teaspoon baking soda

  • 2 cups pecan halves

  • 6 ounces chocolate-flavored candy coating

Heat over to 200 degrees. In a roasting pan place popcorn and set aside. In a 3-quart saucepan combine the brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until the mixture comes to a full boil (12 to 14 minutes). Continue cooking, stirring occasionally, until the candy thermometer reaches 238 degrees or a small amount of mixture dropped into ice water forms a soft ball (4 to 6 minutes). Remove from heat; stir in the baking soda. Pour over popcorn; sprinkle pecans over caramel mixture. Stir until all popcorn is coated. Bake for 20 minutes; stir. Continue baking for 25 minutes. Remove from over; immediately place caramel corn on waxed paper. In a 1-quart saucepan melt candy coating over low heat; stirring occasionally, until smooth (3 to 5 minutes). Drizzle chocolate over caramel corn. Cool completely, and then break into pieces. Store in a tightly covered container.

Printer Friendly Version

Looking for new and delicious recipes? Peas and Corn Company has some of the best!

Privacy Statement | Email Us to a Friend

copyright 1999-2018, The Peas and Corn Company
All Rights Reserved