Turtle Corn

Turtle Corn

  • 16 cups fresh popped popcorn, unsalted
  • 1/2 tsp salt
  • 8 oz. dark baking chocolate, chopped
  • 1 tsp vegetable shortening
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 cup cream
  • 1/4 lb plus 2 tsp butter, divided
  • Coat an 11x17 inch baking pan with 2 tsp butter. Toss the popcorn and salt together and spread in an even layer in the baking pan. Set aside. Place the chocolate and vegetable shortening in a double boiler or a heat-proof dish set over a pot of simmering water and stir occasionally until melted. Set aside and keep warm. Combine the sugar, corn syrup, cream and remaining butter in a medium sauce pan. Bring mixture to a simmer and cook until the caramel reaches the firm ball stage and reads 249 degrees on a candy thermometer. Immediately remove from heat and pour the caramel over the popcorn in fat ribbons over the popcorn. Let caramel cool. Pour the chocolate in fat ribbons over the popcorn, taking care not to completely cover the caramel. Cool completely before slicing into 3 1/4 inch squares. Store in an airtight container for up to 3 days.

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