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Preheat oven to 250u00b0F.
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In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove pan from heat and stir in baking soda and vanilla.
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Pour in a thin stream over popcorn, stopping a stirring to coat popcorn. Place on 2-3 cookie sheets lined with parchment paper. Bake for 45 minutes to 1 hour, stirring every 20 minutes. Remove from oven and let cool.
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Place approximately 4-5 feet of parchment paper on cabinet, spread caramel popcorn in one layer on it. Break up popcorn into chunks.
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Melt chocolate according to package instructions. Drizzle chocolate over popcorn with a spoon. Drop M&Ms into melted chocolate that was drizzled onto the popcorn. Let chocolate cool for 2-3 hours.
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Place yummy popcorn into bowls or goodie bags.
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Notes:
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1. To make this a quicker project, I used pre-popped, bagged popcorn. There are a lot of brands that are at the grocery store (Skinny Pop, which is what I used, Fit popcorn, Boom Chicka Pop).
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2. To make coating the popcorn easier with caramel, place popcorn in warm oven for 5 minutes prior to coating with caramel. I placed the popcorn on the cookie sheets I was going to use to bake in.
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3. For the chocolate drizzle, you do not have to use melting wafers. They are just easier to work with. If you are competent enough of a cook to melt chocolate chips (unlike myself), feel free to do so.
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4. To stir caramel onto popcorn, you will need a very large bowl. I prefer to use grocery store brown paper bags. At the checkout, they will be happy to give you a couple.
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Recipe adapted from AllRecipes.
