Chocolate Covered Caramel Corn

• 2 sticks Butter
• 2 cups Brown Sugar
• 1/2 cups Light Corn Syrup
• 1 teaspoon Salt
• 1/2 teaspoons Baking Soda
• 1 teaspoon Vanilla Extract
• 2- 1/2 bags (3.3 Oz. Bag) Popped Popcorn (about 24 Cups Popped)
• 16 ounces, weight White Almond Bark, Melted

1. In a saucepan, melt butter.
2. Stir in sugar, corn syrup and salt.
3. Bring to a boil, stirring constantly.
4. Remove from heat.
5. Stir in baking soda and vanilla.
6. Pour over popped corn (make sure there are NO SEEDS).
7. Mix well.
8. I use my broiler pans, but the disposable lasagna foil pans would work well too.
9. Bake at 250 degrees F for one hour, stirring every 15 minutes.
10. Remove from the oven and cool.
11. You can eat just as caramel corn (delish) or continue on and make chocolate-covered caramel corn (recommended)!
12. To go the extra mile, melt the white bark completely, pour over the cooled caramel corn.
13. Lay out on wax paper to cool.
14. Once cool, break apart and store in airtight Ziploc or tupperware containers.
15. Enjoy!

butter, brown sugar, syrup, salt, baking soda, vanilla, weight white almond

Taken from tastykitchen.com/recipes/appetizers-and-snacks/chocolate-covered-caramel-corn/ (may not work)