Ingredients
15 cups popcorn, (from ½ cup kernels)
½ tsp salt
1 cup butter
2 cups brown sugar, packed
½ cup light corn syrup
½ tsp baking soda
1½ cups white chocolate chips, melted
1½ cups dark chocolate chips, melted
Preparation
Preheat the oven to 250 degrees F. Place the popcorn into 2 13x9-inch pans. Make sure to remove all the unpopped kernels.
In a large saucepan, combine the salt, butter, brown sugar, and corn syrup. Bring to a rolling boil, stirring frequently, over medium-high heat. Boil this mixture hard for 5 minutes. Then remove the pan from the heat and mix in the baking soda; the mixture will foam up, so be prepared.
Immediately pour this mixture over the popped corn. Mix thoroughly with a large spoon.
Bake 2 pans full of caramel corn for 60 minutes, stirring every 15 minutes until the corn is glazed and crisp. Cool completely on wire racks, stirring occasionally.
Spread the corn out onto 2 15x10-inch pans. Drizzle with the melted white and dark chocolate chips, then let stand until set. Serve and enjoy.
