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SOUTHERN RECIPES
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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.

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