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Milk Chocolate Popcorn



  • 12 c Popped popcorn
  • 2 1/2 c (12oz can) salted peanuts
  • 1 c Corn syrup
  • 1/4 c Butter or margarine
  • 2 c (11 1/2 oz. bag) Milk chocolate Chips


  1. In a large, greased, roasting pan, combine popcorn and nuts.
  2. In a large, heavy saucepan combine chocolate chips, corn syrup and butter.
  3. Cook over medium heat until mixture boils, stirring constantly.
  4. Pour over popcorn toss well to coat.
  5. Bake in a preheated 300 degree oven for 45 minutes stirring frequently.
  6. Cool completely.
  7. Store in an airtight container for up to two weeks.

Makes about 14 cups.

Recipe from NESTLE Toll house kitchens.

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