I found this recipe on My hombased mom last year. I instantly loved it because there was no messing with candy thermometers and no goopy caramel topping (although that kind of caramel popcorn is good too). Plus it turns out just right every time. It also reminds me of my first trip to New York City when I first tried chocolate drizzled caramel popcorn. I think this popcorn is just as good, if not better because I use dark chocolate instead of milk chocolate. Ingredients:
16 cups popped corn (I use my air popper)
1 cup brown sugar
1/4 cup Karo syrup
1/2 cup butter
Cook sugar, syrup and butter in a glass bowl in microwave on high for one minute. Stir and repeat for a total of five minutes. Should be hot and bubbly.
Add:
1/2 tsp baking soda
1 tsp vanilla
Mix until foamy. Put popped corn into a brown grocery bag. Pour syrup into bag. Stir to coat. Fold bag over. Place in microwave and microwave for one minute and shake. Repeat. Microwave 30 seconds and shake. Repeat. (sprinkle with cinnamon sugar if desired and shake again--I never do this cause I like chocolate drizzle)
Pour popcorn out to cool on wax paper
Melt 1 cup ghirardelli 60% chocolate chips in the microwave--first for 1 minute and stir then for another 30 seconds and stir until there are no lumps. Then I take the chocolate and drizzle over the cooling caramel popcorn. I then place the pan into the refrigerator to let the chocolate set.
