This crunchy, chocolate caramel popcorn is to die for! You can add chopped mini candy bars as well if you'd like, but it doesn't need it.
5 quarts plain air popped popcorn
1 cup butter
2 cups light brown sugar
1/2 cups light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 1/4 cups Guittard Milk Chocolate Chips
1 1/4 cups Guittard White Chocolate Chips
20 "fun size" candy cars, chopped (optional)
Place popcorn in a very large bowl and set aside. Preheat over to 250º.
In a medium saucepan over medium heat, melt butter.
Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from heat and stir in baking soda and vanilla extract. Pour caramel in a thin stream over popcorn, stirring to coat. Gently stir until all of the popcorn is covered.
Pour popcorn on two large shallow baking sheets in a single layer and bake in preheated oven for 30 minutes, stirring every 10 minutes. Remove popcorn from oven. Stir popcorn every few minutes until it cools enough to not stick to the pan. Let it cool completely.
Break popcorn into pieces. If desired, add chopped candy bars and mix.
Put milk chocolate chips in a bowl and microwave for 30 seconds at a time on power level 5, until melted. Drizzle popcorn with melted milk chocolate. Let cool.
Put white chocolate chips in a bowl and microwave for 30 seconds at a time on power level 5, until melted. Turn popcorn over as well as you can, and drizzle the popcorn with melted white chocolate.
Let popcorn cool until chocolate hardens, about 30 minutes. (You can speed up the cooling process by putting the pans in the refrigerator.
Break up popcorn if needed. Store at room temperature in an airtight container.