Ingredients

The following ingredients have 12 Servings
  • 12 cups popped popcorn
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar (packed)
  • 1/4 cup light corn syrup
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips (milk chocolate, semi-sweet or your choice)
  • 1 cup chopped candy bars

Instruction

  • Preheat the oven to 250 degrees F. In a large bowl, measure out 12 cups of popped popcorn. I used a store variety that was lightly salted, so I didn’t add any additional salt. I also put the popcorn into a large rectangular foil pan that is suitable for roasting turkeys. Just an idea if you don’t have giant dishes at home.
  • In a medium saucepan, heat the butter, brown sugar corn syrup and salt (if using). Bring to a boil and stir continuously. Next boil without stirring for 4 to 5 minutes, or until the mixture is a deep golden color. Remove from the heat and carefully stir in baking soda and vanilla. The mixture will bubble.
  • Slowly pour the mixture over the popcorn in a thin stream. Stir to coat. Place the popcorn on one or two large baking sheet(s) that has been lined with parchment paper. Bake for 45 minutes, stirring every 15 minutes. Remove from the oven and cool completely.
  • When popcorn is cool, break into pieces. Be careful so you don’t end up with popcorn dust! Melt the chocolate chips. I use a double boiler, but you can do it however it works for you. Drizzle chocolate over the popcorn. Stir in the candy bars. Let the popcorn sit until the chocolate hardens. Store in an airtight container for up to one week.