- Cook Time
- Prep Time
- 10 cupsServings
- 2 cups sugar
- 1 cup water
- 1/2 teaspoon salt
- 10 cups popped popcorn
- 14 ounces good-quality dark chocolate, coarsely chopped and melted
- 1/2 teaspoon coarse salt
Spread popcorn evenly on parchment-lined baking sheet. Set aside.
For caramel sauce. Making caramel sauce with sugar and water can be tricky. Make sure to use a large heavy-bottom skillet. Heat the skillet over medium heat; add sugar and water and stir just to dissolve sugar. Then leave it be and watch the sugar turn golden brown, about 10 minutes or less. Do not stir; stirring the sugar causes recrystallization and clumps to form. You can swirl the skillet to ensure even browning. Remove from heat; pour evenly over popcorn. Sprinkle with coarse salt. Let cool completely.
Drizzle melted chocolate over popcorn and let cool until hardened. Store in airtight container at room temperature for 2 weeks.