12 cups popped corn (about 3/4 cup unpopped)
1 cup sugar
2/3 cup light or dark corn syrup
2 tablespoons (1/4 stick) butter
1 (6-ounce) package semisweet chocolate pieces (1 cup)
1 teaspoon vanilla
Preheat the oven to 250 degrees. Place popcorn in large oven roasting pan; set aside.
In a 2-quart saucepan over medium heat, heat sugar, corn syrup and butter to boiling, stirring constantly until sugar is completely dissolved. Remove saucepan from heat; stir in chocolate pieces and vanilla until chocolate is melted. Pour hot mixture over popcorn, stirring to coat well.
Bake popcorn 1 hour, stirring mixture occasionally. Spoon into another large roasting pan or onto waxed paper to cool, stirring occasionally to separate. Store popcorn in tightly covered containers.
Makes 12 cups.
From “The New Good Housekeeping Cookbook”