Ingredients
⅓cuppopcorn kernels,unpopped
2½cupsmini pretzels,broken into pieces
1cuplightly salted peanuts,or chopped almonds
½cupsalted butter
1cuplight-brown sugar,firmly packed
½cuplight-corn syrup
¼tspsalt
1tspvanilla extract
½tspbaking soda
½cupmilk chocolate chips
½cupwhite chocolate chips
Preparation
Pop popcorn kernels in a popcorn popper into a very large bowl. Be sure to remove any un-popped kernels.
Add in crushed pretzels and peanuts then gently fold mixture together, set aside. In a large microwave-safe bowl, melt butter, it should take about 50 seconds.
Stir in brown sugar, light corn syrup, and salt. Mix well.
Microwave mixture for 2 minutes then stir and immediately return to microwave and cook for 2 more minutes. Remove from microwave, add in vanilla and baking soda, and stir until frothy for about 10 seconds.
Pour caramel over popcorn mixture and gently stir until evenly coated. Pour caramel-coated popcorn mixture onto a parchment or wax paper covered cookie sheet.
Melt milk chocolate in a microwave-safe bowl on 50% power in 30-second intervals stirring after each interval until melted and smooth.
Pour melted chocolate into a piping bag or Ziploc bag and cut the tip-off and drizzle melted chocolate over popcorn. Repeat this step with the white chocolate chips.
Place chocolate covered popcorn in the refrigerator until chocolate hardens for about 20 to 30 minutes. Remove from refrigerator and break the popcorn into pieces. Store popcorn in an airtight container.
