Double Chocolate Caramel Popcorn

1. 1

   Using an popcorn air popper, pop the kernels until cooked.

2. 2

   Let cool slightly.

3. 3

   Spread in thin layers on baking sheets; set aside.

4. 4

   In a 3-qt.

5. 5

   saucepan, combine challenge unsalted, brown sugar, and corn syrup.

6. 6

   Using a candy thermometer, boil to a Hard-Ball Stage.

7. 7

   Remove from heat, and stir in baking soda.

8. 8

   Quickly pour on top of popcorn & mix gently until covered.

9. 9

   Bake at 250F, stirring every 15 minutes, for 45 minutes.

10. 10

    Cool completely.

11. 11

    Melt chocolates in microwave-safe bowls.

12. 12

    Drizzle chocolate over popcorn, alternating between both white & milk chocolate.

13. 13

    Allow to cool & harden for at least 15 minutes.

14. 14

    Break popcorn apart, and store tightly covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.