Ingredients
Equipment
Method
Instructions:
- Start by popping your popcorn. Place the popped popcorn in a large mixing bowl. If using mixed nuts, add them in.
- In a medium saucepan, combine the butter, brown sugar, and Karo corn syrup. Cook over medium heat, stirring constantly until the mixture comes to a boil. Allow it to boil without stirring for about 4-5 minutes until golden.
- Remove from heat and stir in the baking soda carefully. The mixture will bubble up.
- Immediately pour the hot caramel sauce over the popped popcorn. Toss gently until evenly coated.
- Preheat your oven to 250°F (120°C). Spread the caramel-coated popcorn on a lined baking sheet. Bake for 1 hour, stirring every 15 minutes.
- Melt the semi-sweet chocolate squares in a double boiler or microwave, stirring until smooth.
- Drizzle the melted chocolate over the warm caramel popcorn and toss gently again.
- Allow to cool completely on the baking sheet, then break into pieces and serve!
Notes
- Store in an airtight container for up to a week at room temperature.
- For longer storage, freeze in a freezer-safe bag after cooling completely.
- Feel free to customize with toppings like sea salt or sprinkles!