4 oz Salted Popped Popcorn
12 oz Peter’s® Liquid Caramel
16 oz Peter’s® Chatham® Milk Chocolate
- Warm the liquid caramel to approximately 100⁰F and gently mix together with popcorn.
- Using a #70 disher, portion into 1 inch balls and allow to cool and firm.
- Enrobe with tempered milk chocolate.
Yield: 64 Truffles