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Popcorn and Caramel Chocolate Candy Cones
Ingredients:

5 whole Ice Cream Cones (Regular Cake-Type Cones With A Flat Bottom)
4 ounces, weight Vanilla Candy Coating (4 Ounces Is 2 Squares Of Almond Bark)
Decorative Candy Sprinkles
1/2 cups Popcorn Kernels
1/4 teaspoons Salt
30 Caramel Candies (Pre-Wrapped Squares)
1 Tablespoon Water
1/2 cups Chocolate Chips
1/2 cups Heath English Toffee Bits

Instruction:

For the candy coated cones: Lay a piece of parchment paper over a cookie sheet. Add one of the candy coating squares into a ramekin or small bowl that has a diameter slightly larger than the top of the ice cream cone. Melt the candy coating in a microwave for 30 second bursts making sure to stir between each 30 seconds. Dip the top of two of the ice cream cones into the melted candy coating. You may need to tilt the bowl slightly so the coating covers the area that is about an inch to two inches from the top of the cone. Then sprinkle the decorative candies on top of the candy coating. Next, set the bottom of the cone in the candy coating tilting the bowl slightly so the coating covers the area that is about an inch to two inches from the bottom of the cone. Set the bottom of the cone on the parchment paper and let the candy coating dry (about 30 minutes). The candy coating on the bottom helps to give the cone a better footing so that it doesnt tip over when the popcorn is stacked on the top. After dipping two of the cones in the coating, add the other square of candy coating to the bowl and melt it in the microwave, using the same method described above. Then dip the remaining cones into the melted chocolate and decorate with the candy sprinkles the same as above. For the popcorn and caramel chocolate filling: While the candy coating hardens, pop the popcorn according to package instructions. Once popped put the popcorn into a bowl, removing any un-popped kernels, add salt and set aside. Unwrap the caramels and add them to a medium size saucepan. Heat the pan on low to medium heat and stir constantly. Once the caramels start to melt add the water and continue to stir. Once the caramels are totally melted, remove the pan from the heat and set aside for a quick moment. In a small bowl, melt the chocolate chips in a microwave for 30 second bursts making sure to stir between each 30 seconds. Drizzle the caramel in the bottom of the ice cream cones (about 2 teaspoons). Then drizzle the chocolate in the cones (about 2 teaspoons). Next, sprinkle some of the toffee bits in the bottom of the cones. Add the popcorn until it reaches the top of the cone. Then drizzle more of the caramel and chocolate, and top with the a few more toffee bits. Next add as much popcorn to the top of the chocolate that will stick. If you have extra you can add more kernels of popcorn by dipping them in the caramel so theyll stick. When adding them, try to make an overall shape that looks like a scoop of ice cream. Lastly, drizzle any remaining caramel and chocolate over the popcorn and top with toffee bits. The caramel hardens quickly so you may need to warm it up on the stove a couple times in between making the cones. Let the caramel and chocolate harden on top of the popcorn before serving (about an hour).

Source: tastykitchen.com