Chocolate Drizzled Carmel Popcorn
1 cup popcorn kernels, un-popped
1 cup butter
½ cup light corn syrup
2 cups packed light brown sugar
½ tsp baking soda
1 tsp vanilla
½ cup milk and white chocolate (do not combine)
Pop popcorn and separate kernels. Preheat the oven to 250° F. Meanwhile, to make the caramel, melt the butter in a 2-quart saucepan set over medium heat. Once the butter is melted, mix in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the mixture to a boil, stirring frequently. Once the mixture reaches a boil, let the mixture continue to boil for 5 more minutes without stirring. Remove the mixture from the heat, stir in the baking soda and vanilla extract. The mixture will bubble up and become frothy. Pour the caramel sauce over the popcorn in the bowl(s) and toss to coat thoroughly. Spread the popcorn evenly onto two large baking sheets lined with parchment paper. (It is okay if there are some clumps of caramel throughout. It will melt and become better spread out while baking.) Bake for 40-50 minutes, removing from the oven to toss/stir every 10 minutes. After 40 minutes, test a cooled piece of popcorn. If it is not completely crispy (i.e. still slightly mushy when you bite it), bake for 10 minutes more.
Remove the baking sheets and cool on a sheet of parchment paper.
Once popcorn is cool, melt white chocolate and milk chocolate in separate bowls. Drizzle melted chocolate over cooled popcorn. Allow chocolate to harden before serving.