Dark Chocolate Covered Popcorn Snack

1. 1

   Preheat oven to 250 degrees.

2. 2

   Place the popped corn and nuts in a large roasting pan and mix together.

3. 3

   In a medium saucepan over medium heat, combine the sugar, corn syrup, salt, and butter.

4. 4

   Bring to a boil, stirring constantly. Stir in the chocolate. Continue to cook, stirring constantly, until the chocolate is completely melted and the mixture becomes very thick.

5. 5

   Remove from the heat and stir in the vanilla. Pour the chocolate syrup over the popcorn and nuts in the roasting pan and stir to coat evenly.

6. 6

   Bake for 1 hour, stirring occasionally. Place the hot poppycock on a large cookie sheet, lined with foil and lightly coated with a nonstick cooking spray, to cool. Store poppycock in a plastic ziploc bag.

* Per serving · 4 servings · Values may vary.

No additional tips available.