Dark Chocolate Salted Caramel Popcorn

What makes caramel popcorn even better??? The same thing that makes all caramel better… dark chocolate and salt!
This is a really easy recipe and is also delicious just the way it is!

16 cups of popped popcorn (1/2 cup unpopped)

Bring the following ingredients to a slow boil over medium heat.

1 cup brown sugar

1 stick butter

1/4 cup light corn syrup

1/2 tsp salt

Let boil for 3-4 minutes, stirring after every minute. Remove from heat.

Stir in 1/2 tsp baking soda and 1 tsp vanilla. The mixture will foam.

Pour slowly over popcorn in a large bowl. Stir with spoon and mix well.

Spread on large baking sheet covered in parchment paper. Bake at 250 for 1 hour, stirring every 20 minutes.

Be sure to stir and break it up while it cools or you will have a really HUGE popcorn ball!!! :o)

Remove about half of the cooled caramel corn and spread onto a parchment lined baking sheet.

Melt 1 cup of dark chocolate chips and 1 Tablespoon of shortening for 1 minute in microwave. Stir well and microwave for another 15 seconds. Stir until smooth.

Pour chocolate over the popcorn on the baking sheet. Toss carefully to coat all the popcorn as evenly as possible.

After the chocolate has set up for a few minutes but is still slightly melted, sprinkle with coarse salt.

Place chocolate covered popcorn in fridge so it can harden.

Toss the two together and serve. Keep any leftovers in an airtight container. But it doesn’t save well and is better to eat right away! It shouldn’t be a problem…