Chocolate-Covered Caramel Corn

Ingredients

• 12 cups popped popcorn 
• 3 cups walnut halves whole
• 0.5 cup butter 
• 1 cup brown sugar packed
• 0.3 cup plus light
• 0.5 teaspoon salt 
• 0.5 teaspoon baking soda 
• 0.5 cup semi chocolate chips white

Equipment

• bowl
• sauce pan
• baking paper
• oven
• roasting pan
• aluminum foil

Directions

1. Heat oven to 200°F.
2. Remove any unpopped kernels from popcorn. In very large roasting pan or very large bowl, place popcorn and nuts, or divide popcorn and nuts between 2 ungreased 13x9-inch pans.
3. In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup and salt.
4. Heat to boiling, stirring occasionally. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.
5. Pour sugar mixture over popcorn mixture; toss until evenly coated. If using bowl, transfer mixture to 2 ungreased 13x9-inch pans.
6. Bake 1 hour, stirring every 15 minutes.
7. Spread on foil or cooking parchment paper. Cool completely, about 30 minutes.
8. In medium bowl, place 3 cups popcorn mixture. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly.
9. Drizzle chocolate evenly over 3 cups popcorn mixture; toss gently to thoroughly coat popcorn.
10. Spread in single layer on foil or cooking parchment paper. Cool about 2 hours or until chocolate is firm.
11. Add chocolate-covered popcorn mixture to remaining popcorn mixture; toss gently to combine. Store tightly covered.