Ingredients

The following ingredients have 12 Servings
  • 3-4 quarts white popped popcorn
  • 1 cup margarine
  • 2 cups brown sugar (packed)
  • ½ cup light corn syrup
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 cup milk chocolate chips
  • 1 cup white chocolate chips

Instruction

  • In a medium saucepan, melt margarine. Add sugar and corn syrup.
  • Stir and bring mixture to a boil. Let boil for 5 minutes.
  • Remove from heat and add vanilla and baking soda. Stir until fully combined.
  • Lay popcorn out on two cookie sheets. (Half on one and half on the other. You can use one for all of it, but I find I have an easier time stirring if I use two.)
  • Pour caramel mixture over popcorn. Stir to cover the popcorn.
  • Bake in a 200° oven for 1 hour, stirring every 15 minutes.
  • Cool on foil or wax wax paper.
  • When caramel corn is completely cooled, prepare the chocolate. Place milk chocolate in a microwave-safe bowl. Microwave in 30 second increments, stirring between each interval, until completely melted.
  • Transfer melted milk chocolate to small plastic baggie. Seal.
  • Cut a small corner off the bag and drizzle milk chocolate over popcorn.
  • Repeat steps 8-10 with white chocolate chips.
  • Allow chocolate to cool and harden before serving.