Chocolate Caramel Corn

• 10 c. popped popcorn
• 1 c. pecan halves
• 1 c. sugar
• 3 Tbsp. unsweetened cocoa
• 1/2 tsp. salt
• 1/2 c. light corn syrup
• 1/3 c. water
• 3 Tbsp. margarine or butter
• 1/2 tsp. baking soda
• 1 tsp. vanilla
• 1 tsp. chocolate extract (if desired)

1. Heat oven to 250u0b0.
2. In a large bowl, combine popcorn and pecan halves.
3. Set aside.
4. In a medium saucepan, combine sugar, cocoa, salt, corn syrup and water.
5. Cook over medium heat 15 minutes or until candy thermometer reaches 248u0b0.
6. Remove from heat. Stir in margarine, baking soda, vanilla and chocolate extract. Pour over popcorn mixture.
7. Stir to coat.
8. Spread in 15 x 10 x 1-inch pan. Bake at 250u0b0 for about 30 minutes. Stir every 10 minutes. Cool and break apart.
9. Makes 11 cups.

popcorn, pecan halves, sugar, unsweetened cocoa, salt, light corn syrup, water, margarine, baking soda, vanilla, chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=704051 (may not work)