This Turtle Popcorn Gone Wild is made with chocolate popcorn, pecans, toffee bits and caramel. It is a chocolate lovers dream come true.
Chocolate = good!
Caramel = good!!
Toffee = good!!!
Pecans = good!!!!
Popcorn = good!!!!!
Chocolate + Caramel + Toffee + Pecans + Popcorn = Turtle Popcorn Gone Wild!!!!!!
Turtle Popcorn Gone Wild = "Well smack my ass and call me Judy" kind of good!!!!!!!
*writes a letter apologizing to Paula for dethroning her as the Queen of Sin*
*thinks of ways she could deep fry this popcorn*
*gets dragged off by her family for a serious intervention*
*grabs some Turtle Popcorn Gone Wild for the car ride*
- Do not pour boiling hot anything over popcorn. I would think this is common sense but maybe not so much. If you pour butter, or caramel, or chocolate, or pink candy coating that is boiling hot over popcorn it will shrivel it up. So wait a few minutes. You don't have to wait long, just not scorching hot over top. Warm is better.
- I tend to er on the side of more is better when it comes to coatings. So feel free to double the popcorn amount and keep the rest of the ingredients at these measurements. I suppose not every subscribes to the more is better logic.
- You can certainly take the time to pop it in the oven a second time to dry. It would help as with this much caramel it takes awhile to dry out. I was fine letting it dry on counter but I had oodles of time.
- You could in theory cut the caramel in half. But why would you want to.
- Remember when making caramel that it is supposed to fizz up, so don't freak out when that happens. It is kind of a cool science experiment. Have your kids help carefully as it's sort of cool. Of course I am 5 years old and find things like this fascinating right. You may not.
More Popcorn Recipes:
Turtle Popcorn Gone Wild
- 6-Quart Stockpot for popping the popcorn
- ½ cup Skor Toffee Bits
- ½ cup crushed pecans
- Preheat your oven to 200 degrees.
- Pop your popcorn. I did mine on the stove old school style!
- Place your popcorn in a large roasting pan.
- Now in a large saucepan combine your butter, brown sugar, and corn syrup.
- Over medium-high heat bring this mixture to a boil. Keep it at a boil for about 5 minutes.
- Now remove it from the heat and stir in the chocolate, salt and vanilla.
- Let it stand until the chocolate melts. Stir it occasionally.
- Once it is melted stir until smooth.
- Now pour this over your popcorn, toss it gently with a wooden spoon to coat it all evenly.
- Place in the oven and bake for 30 minutes. Stir it occasionally.
- Remove from oven and transfer popcorn to parchment paper to let it cool down.
- Place a medium saucepan over medium-high heat, combining sugar and ¼ cup warm water. Stir until the sugar dissolves. Takes 2 to 3 minutes.
- Bring the syrup to a boil and do not stir, let it start to caramelize. You can gently swirl the pan to help it start to brown.
- You watch, not stirring until it turns an amber colour.
- Now remove from the heat, add cold butter.
- Stir in the heavy cream. You may return the pan to low heat if the mixture is not smoothing out right away.
- Now add the vanilla and the salt. Stir this until it's smooth.
- Let the caramel cool for about 15 minutes.
Putting it all together:
- Place your dried Turtle popcorn in a large roasting pan.
- Now take your cooled caramel sauce and pour it over top the popcorn.
- Mix with a wooden spoon.
- Now top with Skor Toffee Bits and crushed pecans. Mix gently again.
- Now transfer this on to a parchment lined cookie sheet to let it dry.
- (If you are pressed for time and want it to try quickly place the popcorn in a 200 degree oven for 30 minutes. I personally did not want to do this as I wanted my toffee bits crunchy and not melted.)
- Once dry you can serve this with a big old Turtle smile!
Thanks for visiting today!