Need to satisfy that sweet tooth? Looking for a snack that is sweet and crunchy? If so, check out the Nutty Chocolate Caramel Corn Clusters Recipes from our friends over at Popcorn.org. The recipe will make approximately 24 servings, with a 1/2 cup per serving with approximately 180 calories per serving. Here’s the recipe!

Nutty Chocolate Caramel Popcorn Clusters Recipe

3 quarts popped popcorn
1 cup almonds or peanuts
1 (12 ounce) package semisweet chocolate morsels
1 cup light corn syrup
1/4 cup (1/2 stick) butter or margarine
Non-Stick Baking Spray

Preheat oven to 300 degrees Fahrenheit.

Line a large, rimmed baking pan (17x 12 inches) with foil and spray lightly with cooking spray.

Spray a large mixing bowl (not plastic) with cooking spray and add popcorn and nuts; set aside.

In a medium saucepan, combine chocolate morsels, corn syrup and butter. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn; toss well to coat.

Spread in an even layer into prepared baking pan. Bake in preheated oven 40 minutes, stirring every 10 minutes.

Cool completely in pan. Break into pieces; store in an airtight container.

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Enjoy caramel popcorn? Looking for a new twist on the traditional caramel flavor? If so, check out this Salted Margarita Popcorn Recipe from our friends over at Popcorn.org. This light caramel popcorn is accented with zesty lime, tequila, brown sugar and sea salt for a fun snack that’s based on a classic summer cocktail. It will make approximately 8 servings.

Salted Margarita Popcorn Recipe

8 cups popcorn
1/2 cup packed brown sugar
1/2 cup unsalted butter
1/4 cup liquid honey
2 tablespoons freshly grated lime zest
1/4 cup freshly squeezed lime juice
1/4 cup tequila
2 teaspoons sea salt, divided
3/4 teaspoon baking soda

Line large baking sheet with parchment paper. Spray large bowl with nonstick cooking spray.

Transfer popcorn to prepared bowl.

In heavy-bottomed medium saucepan set over medium heat, stir together brown sugar, butter, liquid honey, lime juice, tequila and 1/2 teaspoon salt.

Bring to a boil, stirring frequently, and cook for 15 to 20 minutes or until sugar mixture is golden brown and has reached the hard-ball stage. To test, add a few drops of sugar syrup to a glass of ice-cold water; if the sugar syrup solidifies, the mixture is ready.

Stir in baking soda. (The caramel may foam.) Working quickly and carefully, pour caramel over popcorn, stirring to evenly coat.

Arrange popcorn mixture on prepared baking sheet, spreading into an even layer. Sprinkle with lime zest and remaining salt. Let set until firm.

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