Chocolate and Chipotle Caramel Corn
12 cups popped pop corn (1/2 cup kernels)
1 cup pecans, toasted and roughly chopped
2 cups sweetened puffed corn cereal
1 cup brown sugar
1/2 tsp baking soda
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp chipotle chile powder
1 1/2 tsp salt
1/4 cup light Karo syrup
1/2 cup butter
1 tsp vanilla
1 vanilla bean, scraped of its seeds
3 oz. white chocolate, melted
3 oz. dark chocolate, melted
Preheat oven to 250 degrees.
Place popped corn, corn puff cereal and toasted chopped pecans in a large bowl and set aside.
Combine brown, cinnamon, chipotle powder, nutmeg and salt in 4 cup capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture along with the scraped vanilla seeds. Pour corn syrup over the top of everything. Microwave on high 30 seconds and then stir to combine. Return to microwave and heat 2 minutes. Remove and stir, microwave again for 2 more minutes.
Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn , nuts and puffed corn cereal and stir until well coated.
Spread the popcorn mixture onto a foil lined baking sheet sprayed with baking spay. Place in oven and bake for 30 minutes, stirring every 10 minutes.
Remove from oven and allow to cool.
Drizzle the melted chocolate over the top of the cooled caramel corm. When chocolate has hardened, break popcorn into chunks.