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Milk Chocolate Popcorn
by Kathleen Morrison
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SERVINGS
14 cups scale / convert
INGREDIENTS
12 cups popped popcorn
2-1/2 cups salted peanuts
1 cup corn syrup
1/4 cup butter or margarine
2 cups Nestle Tollhouse Milk Chocolate Chips
INSTRUCTIONS
In a large greased roasting pan, combine popcorn and nuts. In a large heavy saucepan combine chocolate chips, corn syrup and butter. Cook over medium heat until mixture boils, stirring constantly. Pour over popcorn; toss well to coat. Bake in a preheated 300°F oven for 45 minutes, stirring frequently. Cool completely. Store in an airtight container for up to two weeks.
CHEF COMMENTS
Yield: approximately 14 cups.
Recipe from Nestle Tollhouse Kitchens.
TAGS
chocolatepopcorn, desserts, popcorn add tags
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