Milk Chocolate Popcorn

by Kathleen Morrison

Servings: 14 cups

INGREDIENTS

12 cups popped popcorn
2-1/2 cups (12-oz. can) salted peanuts
1 cup corn syrup
1/4 cup butter or margarine
2 cups (11-1/2 oz. bag) 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.

Tagged: chocolatepopcorn, desserts, popcorn add tags

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