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Chocolate caramel cinnamon popcorn mix

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours

Ingredients

For the popcorn

  • 10 cups air-popped popcorn
  • 1 cup light brown sugar
  • 1/4 cup light corn syrup
  • 1/2 cup unsalted butter
  • 1/8 tsp cream of tartar
  • 1/2 tsp salt
  • 1/2 tsp baking soda

For the cinnamon-sugar pretzels

  • 1 16 oz bag tiny twist pretzels
  • 1/2 cup vegetable/canola oil
  • 1/2 cup sugar
  • 2 tbsp cinnamon

For the mix

  • 1 package caramel bites
  • 1/2 cup semi-sweet chocolate chips
  • 1 tsp coconut oil

Instructions

For popcorn

  1. Preheat oven to 200 degrees. Line a large baking sheet with parchment paper Spread popcorn out on sheet. 

  2. Combine brown sugar, corn syrup, butter, salt, and cream of tartar in a medium saucepan over medium heat. Stir constantly, letting it boil for five minutes. 

  3. Remove from heat and stir in baking soda. Pour caramel over popcorn and stir to coat thoroughly. 

  4. Bake for an hour, stirring occasionally. Let cool and break apart. 

  5. In a microwave-safe bowl, microwave chocolate chips and coconut oil for 30-second intervals, stirring in between. When melted, drizzle chocolate over the popcorn. Set aside so the chocolate can harden. 

For cinnamon-sugar pretzels

  1. Preheat oven to 200 degrees. Line a large baking sheet with parchement paper. 

  2. In a small bowl, combine sugar and cinnamon. In a large bowl, combine pretzels and oil. Pour sugar/cinnamon mixture over pretzels and mix well. 

  3. Spread pretzels on baking sheet and bake for 50 minutes, stirring occasionally.

Assembly

  1. On a large baking sheet, throw together popcorn, pretzels, and caramel bits. Store in gallon-sized Ziploc bags or large Tupperware containers.