Homemade caramel corn drizzled in white and dark chocolate. Easy to make and incredibly addicting! Make a batch for National Popcorn Day!
Black & White Caramel Popcorn
Combine butter, sugar, salt and karo syrup in a medium saucepan and heat over med-high heat. When bubbly, set timer for 5 minutes and boil, stirring constantly.
Remove from heat and add baking soda. Stir.
Pour caramel mixture over popcorn in the roasting pan. Give it a nice stir to make sure the popcorn is coated evenly.
Bake at 200 degrees, stirring every 15 minutes, for 1 hour. Pour out onto baking sheets lined with parchment paper.
Melt chocolate by placing chocolate chips or melting wafers in a ziploc sandwich bag and placing the bag in a bowl of hot water. Cut off one corner, and drizzle over caramel corn. Let sit until chocolate has hardened.
Break up popcorn chunks and store in an air tight container.