Happy New Year All! Despite some recent changes in my life I do believe this year is going to be a prosperous year. I have some sweet stuff in store that I am going to change up here on Never Dessert You. I cannot wait to share with you guys.
4 cups popcorn kernels, popped (you can also use 4 bags of microwave popcorn)
1 cup butter
2 cups firmly backed brown sugar
1/2 cup dark corn syrup
1 tsp. vanilla extract
1/3 cup Dutch process cocoa
1/2 tsp. baking soda
1. Preheat oven to 250 degrees F. Make sure any unpopped kernels are removed form popcorn. Place popcorn in a large roasting pan.
2. In a medium saucepan melt butter over medium heat. Add brown sugar, corn syrup, and vanilla. Bring to a boil, stirring occasionally for 5 minutes. Remove from heat.
3. Sift together cocoa and baking soda. Add to sugar mixture, whisking until combined. Drizzle over popcorn, tossing gently to coat.
4. Bake for 30 minutes, stirring halfway through. Remove from oven and spread popcorn in a single layer on wax paper. Cool completely. Dig in :)
*Popcorn can be stored in airtight container up to two weeks.
Recipe adapted from Cooking with Paula Deen