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1
Melt one stick of butter in large sauce pan.
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2
Add unpopped kernels.
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3
Cover, shaking gently when popping begins.
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4
Remove from heat once popping slows.
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5
Transfer to large bowl.
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6
In deep pot, combine brown sugar, corn syrup, sea salt, and butter over low-medium heat.
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7
Stir until butter is fully incorporated into mixture.
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8
Once all ingredients for caramel sauce are combined, stir until it bubbles.
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9
The moment you see dime-sized bubbles - stop stirring!
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10
Set timer for 5 minutes.
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11
While letting sauce simmer, set up wax paper on area for cooling.
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12
You will want to act fast once your caramel corn has been fully mixed.
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13
At 5 minutes into bubbling, stir in baking soda.
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14
It will foam and color will lighten.
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15
Reduce heat to as low as possible.
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16
Add popcorn, one handful at a time being wary of unpopped or burnt kernels remaining.
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17
Stir carefully.
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18
Once popcorn is fully mixed in with caramel, transfer to wax paper.
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19
Use spatula to spread out evenly.
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20
Melt chocolate in microwave.
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21
It is easiest to monitor this way, stopping to stir about every 20 seconds so as not to burn.
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22
Drizzle chocolate on top of caramel corn.
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23
Allow time to fully cool and harden.
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24
Break into bite size pieces before serving.
