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1
Pop the popcorn.
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2
I like to use a hot-air popper but you can pop it any way you like.
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3
To make the caramel: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat and cook until light golden brown.
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4
We use a large pan so that there will be room to add the popcorn.
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5
Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated.
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6
Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool.
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7
When cool, use your hands to break up any clumps.
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8
Place the cool popcorn in a large bowl.
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9
Use a ladle to drizzle the chocolate over the popcorn, stirring with a wooden spoon as you go.
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10
Keep adding chocolate until the popcorn is evenly coated.
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11
Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool.
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12
When it is cool, place it in decorative bags to give as gifts.
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13
Tip: You can also use milk chocolate and/or white chocolate to coat the popcorn.
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14
The process is always the same.
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15
Be careful when you work with the caramel.
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16
It is very hot and can burn!
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17
As always, when working with caramel, have a bowl of ice-cold water next to you in case you get caramel on your hands.
