Chocolate Popcorn Recipe

I'll confess that this chocolate popcorn recipe probably shouldn't be on a cookie recipe website.

But it's just so darned good that I thought as long as you were popping corn for popcorn balls you might as well pop some extra for this recipe.

Chocolate Popcorn Recipe

12 c. popped corn (about 2/3 c. popcorn)
1 c. sugar
2/3 c. light or dark corn syrup
2 Tbsp. butter
1 cup (6 oz.) semi-sweet chocolate pieces
1 tsp. vanilla extract

Preheat oven to 250 degrees.

Place popped corn in large open 17 1/4 x 11 1/2-inch roasting pan; set aside. In a 2-quart saucepan over medium heat, heat sugar, corn syrup and butter or margarine to boiling, stirring constantly.

Remove saucepan from heat; stir in chocolate pieces and vanilla extract until chocolate is melted. Pour hot chocolate mixture over popped corn, stirring to coat well.

Bake popped corn for 1 hour, stirring occasionally. Spoon chocolate covered popcorn into another large roasting pan or onto waxed paper to cool, stirring occasionally to separate. Store popcorn in tightly covered containers.

Makes 12 cups.