Dark Chocolate Caramel Corn
Recipe from The Food Channel

What could be better than homemade hot-from-the-oven caramel corn? Chocolate covered caramel corn! This delicious recipe includes all the steps to make both variations.

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    16   cups 
    popcorn (fresh popped popcorn works best)
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    1/4  cup 
    light corn syrup
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    1/2  cup 
    butter, melted
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    1   cup 
    brown sugar
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    1/4  teaspoon 
    baking soda
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    1/4  teaspoon 
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    1/2  teaspoon 
    vanilla extract
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    4   cups 
    dark chocolate or semi sweet chocolate baking chips

Preheat oven to 250 degrees F.
Combine corn syrup, butter and brown sugar in saucepan; simmer over medium low heat to syrup consistency.
Bring to a slow boil for 5 minutes without stirring.
Remove from heat; stir in baking soda, salt and vanilla.
Pour over popcorn and toss to evenly coat.
Transfer to greased cookie sheets and bake uncovered for 1 hour; stirring several times during baking.
Transfer caramel corn to large bowl and cool; breaking up clumps.
To prepare chocolate covered popcorn: Reserve 8 cups caramel corn (1/2 batch).
Working in small batches, portion 1 cup chocolate chips into microwaveable measuring cup. Microwave for 60 seconds, stir, microwave an additional 20 seconds and stir until chocolate is smooth and melted.
Combine melted chocolate with 2 cups caramel corn and stir to evenly coat; using tongs or fork, transfer chocolate covered popcorn pieces to cookie sheet lined with wax paper and cool.
Repeat steps 9 and 10 with remaining chocolate chips and caramel popcorn.
Cool until chocolate has hardened. Transfer to serving bowls or decorative containers.
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