- 14 ounces caramels
- 3 tablespoons butter or margarine
- 2 tablespoons water
- 12 cups popped popcorn
- 1 cup pecans
- 1 cup chocolate chips, melted
Preheat oven to 300°. Microwave caramels, butter and water in a microwave safe bowl on high for 2-3 minutes or until caramels are completely melted. Stir after each minute of heating. Combine popcorn and pecans in a large bowl. Drizzle the caramel mixture over the popcorn and pecans. Mix to coat. Spread popcorn out on a greased baking sheet.
Bake for 20 minutes, stirring after 10 minutes. Melt 1 cup of chocolate chips, spread over baked popcorn mixture and stir to combine. Spread popcorn out on waxed paper to cool.You may need to break some of the pieces into smaller clusters. Store in a covered container at room temperature for up to one week.
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Bake for 20 minutes, stirring after 10 minutes. Melt 1 cup of chocolate chips, spread over baked popcorn mixture and stir to combine. Spread popcorn out on waxed paper to cool.You may need to break some of the pieces into smaller clusters. Store in a covered container at room temperature for up to one week.
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