Chocolate Popcorn

• 2 bags Microwave Popcorn, 3 Ounce Size, Popped According To Package Instructions
• 2 cups Cashews
• 1 cup Milk Chocolate Morsels
• 1- 1/2 cup Light Brown Sugar, Firmly Packed
• 3/4 cups Butter
• 3/4 cups Light Corn Syrup
• 3/4 teaspoons Salt
• 1/4 teaspoons Instant Coffee Crystals Or Granules
• 1 pinch Ground Red Pepper
• 1- 1/2 teaspoon Vanilla Extract
• 3/4 teaspoons Baking Soda

1. Evenly distribute the popcorn and nuts into 2 lightly greased sheet pans.
2. Set aside.
3. Preheat oven to 250 F.
4. Combine chocolate morsels, brown sugar, butter, light corn syrup, salt, instant coffee crystals, and ground red pepper in a heavy saucepan.
5. Cook over medium heat, stirring constantly, until mixture boils.
6. Then remove pan from heat, and stir in vanilla extract and baking soda.
7. Pour chocolate mixture over popcorn and nuts and stir well with a lightly greased spatula.
8. Bake at 250 F for 1 hour, stirring every 15 minutes.
9. Then remove pans from the oven and spread popcorn mixture on a sheet of wax paper to cool.
10. Break up large clumps and store in an airtight container.

instructions, cashews, milk chocolate, light brown sugar, butter, syrup, salt, coffee crystals, ground red pepper, vanilla, baking soda

Taken from tastykitchen.com/recipes/appetizers-and-snacks/chocolate-popcorn-2/ (may not work)