Chocolate Caramel Corn

Adapted from This Silly Girl’s Life
2 bags microwave popcorn, popped & kernels removed
2 cups packed light brown sugar
1 cup unsalted butter
½ cup light corn syrup
1 teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips
6 oz M&M’s
6 oz Sixlet’s chocolate candies (or more M&M’s)

  1. Put popcorn in a large heat safe bowl (or 2), line 2 large baking sheets with parchment paper
  2. In a large sauce pot melt butter over med-low heat, add brown sugar, salt, and corn syrup, whisk until combined
  3. Increase the heat to medium and bring to a simmer
  4. DO NOT STIR for 5 minutes, then remove from heat and stir in baking soda, it should foam up
  5. Pour over popcorn and stir to coat it all
  6. Spread popcorn on to the baking sheets in a single layer, allow it to cool then break into pieces
  7. Melt chocolate chips, drizzle over popcorn, then sprinkle with M&M’s and Sixlet’s

Chill in the fridge for 30 minutes or until chocolate is set

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