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1
Combine the popcorn and cocoa nibs in a very large mixing bowl.
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2
Make sure to remove any unpopped kernels.
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3
Combine the corn syrup, sugar, molasses, water, salt, and vanilla in a 3 1/2-quart saucepan and put it over medium heat.
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4
Cover and bring to boil, about 2 to 3 minutes.
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5
Remove the lid and clip on a candy thermometer.
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6
Continue to cook until the mixture reaches 250 degrees F. Take the pan off the heat, remove the candy thermometer and immediately pour the mixture over the popcorn.
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7
Stir to coat the popcorn evenly.
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8
Cool until the mixture can be handled safely, about 2 to 3 minutes.
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9
Using a large ice cream disher, scoop the popcorn mixture into 3-inch rounds onto a parchment lined half sheet pan, smoothing with buttered hands as needed.
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10
Cool completely.
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11
Wrap individually in plastic wrap or put them in an airtight container.
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12
Store for up to 2 days.
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13
Put the oil, popcorn and salt in a large, 6-quart, metal mixing bowl.
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14
Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.
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15
Put the bowl over medium heat and shake constantly using tongs to hold the bowl.
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16
Continue shaking until the popcorn finishes popping, approximately 3 minutes.
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17
Remove the bowl from the heat and carefully remove the foil.
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18
Stir in any salt that is on the side of the bowl.
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19
Melt the butter in the microwave.
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20
Slowly drizzle over the popcorn, while spinning the bowl.
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21
Serve immediately.
