Ingredients

1 cup popcorn, for popping

For the caramel:
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons corn syrup
Scant 1/4 cup water
1 pound bittersweet chocolate, tempered

Directions

Pop the popcorn. I like to use a hot-air
popper but you can pop it any way you like.

To make the caramel: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over
medium-high heat and cook until light golden brown. We use a large pan so that there will be room to add the
popcorn. Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the
caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands
to break up any clumps.

Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with a
wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated
popcorn onto a parchment paper lined baking sheet and allow it to cool. When it is cool, place it in
decorative bags to give as gifts.

Tip: You can also use milk chocolate and/or white chocolate to coat the popcorn. The process is always the
same.

Be careful when you work with the caramel. It is very hot and can burn! As always, when working with caramel,
have a bowl of ice-cold water next to you in case you get caramel on your hands.