Chocolate Caramel Corn

• 1/2 cup sugar
• 1/4 cup light corn syrup
• 1/2 cup water
• 1 1/2 cups heavy cream
• 5 tablespoons unsalted butter
• 1/2 teaspoon vanilla extract
• 2 packets microwave popcorn, popped
• 12 ounces semi-sweet chocolate chips

1. In a tall saucepan, combine sugar, corn syrup and 1/2 cup water. Bring to boil over medium high heat. Boil until caramel is a warm golden brown color. DON'T STIR. Just swirl the pan.
2. At the same time, bring cream and butter to a simmer in a small pan over medium heat. Remove from heat and set aside but keep warm
3. When the sugar is caramelized slowly add the cream into the caramel. Beware, it will boil violently.
4. Stir in the vanilla and cook for 5-10 minutes or until the mix reached 248 degrees F (firm ball). Set aside and allow to cool slightly
5. Pour warm caramel over two bags of your favorite popped popcorn. Coat completely and allow to harden.
6. In a heat proof bowl set over a pot of simmering water, melt all 12 ounces of chocolate.
7. When chocolate becomes melted, pour over caramel corn and coat completely. Allow to cool and harden before enjoying.

sugar, light corn syrup, water, heavy cream, unsalted butter, vanilla, packets microwave, semisweet chocolate chips

Taken from food52.com/recipes/7095-chocolate-caramel-corn (may not work)