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1
If you are starting with kernels, pop them using any method you prefer and let them cool.
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2
(We like a hot-air popper.)
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3
Preheat the oven to 250 degrees F. Place the popcorn in a large roasting pan.
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4
Line a sheet pan with parchment paper.
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5
In a medium saucepan over low heat, start to melt the butter.
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6
Add the brown sugar, corn syrup, and molasses, and stir gently with a heatproof spatula.
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7
Continue to cook over medium heat, stirring only occasionally, until the mixture starts to boil.
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8
Clip a candy thermometer to the side of the pan and bring the syrup to the soft-ball stage, approximately 240 degrees F. Remove the pan from the heat and stir in the salt, the baking soda, and vanilla.
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9
Pour the caramel over the popcorn in large streams, then sprinkle with the peanuts.
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10
Use your spatula to fold the popcorn until it is completely coated with caramel.
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11
Place the roasting pan in the oven and bake for 15 minutes.
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12
Use a spatula to lift, flip, and coat the popcorn in the warm caramel, then continue baking for another 20 minutes.
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13
Cool the caramel popcorn in the pan for 5 minutes and transfer it to the lined sheet pan.
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14
Cool for approximately 15 minutes and drizzle the milk chocolate and dark chocolate in crisscross patterns over the top.
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15
Let the chocolate set before breaking the popcorn into serving-size pieces.
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16
Store in an airtight container for up to 1 week.
