Caramel Chocolate Popcorn

Perfect treat for the winter holidays!

I triple this recipe, as 5 cups popped popcorn really isn't all that much. And, if you're going to the trouble of making some, you may as well make lots 'cause it won't stick around long! (the original recipe called for 4 cups, but I find that quite a bit too sweet)

I'm not sure what the dry volume of popcorn kernels is, but it's about 1/4 cup.  I use an air popper.

ingredients:

• 5 cups popcorn, popped
• 1/4 cup Earth Balance Buttery spread
• 1 tablespoon olive oil
• 1/2 cup brown sugar
• 1 tablespoon maple syrup
• 1/2 tsp baking soda
• 1/4 non-dairy chocolate chips

method:

Line enough baking sheets for the amount of popcorn you've made with parchment paper (about 1 baking sheet / batch).

In a large saucepan over low heat, melt together olive oil and Earth Balance. Once melted, add brown sugar and maple syrup and bring to a low boil. Cook 3 - 5 minutes, without stirring, until it turns a rich caramel colour. 

Remove from heat and mix in baking soda. Pour over popcorn and mix thoroughly.

If eating right away (movie night?), pour onto prepared baking sheet.  Melt chocolate and drizzle overtop.

If preparing ahead of time, pour the popcorn mixture onto the prepared baking sheet and heat in a 250 degree oven for 45 minutes, stirring every 15 minutes. This dries out the popcorn so that it does not get soggy.  Remove from oven and drizzle with melted chocolate. Allow to cool completely, then transfer to airtight containers or bags and store at room temperature.

Recipe adapted from: Rachel Klein; VegNews Magazine Nov+Dec 2010 (issue 76), pg. 81