Prep Time::10 mins
Cook Time::35 mins
Additional Time:: 1 hr
Total Time:: 1 hr 45 mins
Servings::16
Yield::2 quarts
Ingredients
nonstick cooking spray
2 quarts popped popcorn
1 cup peanuts (Optional)
¾ cup sugar
½ cup butter
¼ cup corn syrup
¼ cup cocoa powder
1 teaspoon vanilla
Directions
Preheat the oven to 250 degrees F (120 degrees C). Spray a 10×15-inch baking pan with nonstick spray. Place popcorn and peanuts into a large metal bowl; set aside.
Combine sugar, butter, corn syrup, and cocoa together in a saucepan over medium-high heat; bring to a boil, stirring continuously, and cook for 2 minutes. Stir in vanilla, then pour over popcorn in the bowl. Stir until popcorn is well-coated; spread on the prepared pan.
Bake in the preheated oven, stirring several times, for 30 minutes.
Remove popcorn from the oven; allow to cool to room temperature to crisp up. Break into small clumps and store in an airtight container.
Recipe Tip
You will need 1 cup of unpopped popcorn kernels to get about 2 quarts of popped corn.