Caramel Popcorn

Caramel Popcorn

12 cups popped popcorn

2 cups of nuts of your choice

1 cup firmly packed brown sugar

3/4 cup Butter

1/2 cup light corn syrup

1 teaspoon baking soda

Drizzle
1 cup dark chocolate chips

1 1/2 teaspoons shortening

1/2 cup white baking chips

(She uses the Wilton melting discs, they set faster)

Directions

Heat oven to 250°F. Place popcorn, cashews and pecans in large roasting pan.

Combine brown sugar, butter and corn syrup in 2-quart saucepan. Cook over medium heat until mixture comes to a boil (7 to 8 minutes). Continue boiling 2 minutes. Remove from heat; stir in baking soda.

Pour butter mixture over popcorn mixture in pan; stir well. Bake for 60 minutes, stirring every 15 minutes. Remove from oven; place onto waxed paper or parchment paper. Cool completely. (DO NOT BREAK INTO PIECES.)

Place chocolate chips and 1 teaspoon shortening into resealable plastic food bag. Microwave on HIGH (100% power) for 30 to 45 seconds; knead bag. Continue microwaving at 15 second intervals, kneading until smooth. Cut tiny corner from bag; drizzle melted chocolate over popcorn mixture. Repeat with white baking chips and remaining 1/2 teaspoon shortening, microwaving on MEDIUM-HIGH (70% power). Drizzle over popcorn mixture. Let stand until chocolate is set (3 to 4 hours). Break popcorn mixture into pieces.

Store in container with tight-fitting lid or resealable plastic food bag.