POPCORN WITH CHOCOLATE AND CARAMEL DRIZZLE RECIPES

Steps:

• Preheat oven to 250°. Place popcorn and nuts in a greased roasting pan; set aside. In a large heavy saucepan, combine brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat; cook and stir 5 minutes. , Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to two greased 15x10X1-in. baking pans. , Bake 1 hour or until dry, stirring every 15 minutes., In a microwave, melt each chocolate separately, adding 1 teaspoon shortening to each 1/2 cup chips; stir until smooth. Drizzle over popcorn mixture; let stand until set., Break into clusters. Store in an airtight container.,

Steps:

• Grease two large cookie sheets.
• Place popcorn and peanuts in large paper bag. Set aside.
• In a glass bowl, combine sugar, butter, corn syrup, vanilla and salt.
• Microwave for 4 minutes until bubbly.
• Stir in baking soda.
• Pour over the popcorn in the bag. Fold over the top of the bag and shake. Shake until the the coating is evenly distributed.
• Roll down the edges of the bag and place bag in the microwave for 2 minutes, stopping every 40 seconds and shaking to mix.
• Spread mixture onto prepared sheets to cool.
• In a small glass bowl, combine chocolate chips and shortening. Microwave 90 seconds, stirring once, until melted.
• Drizzle over popcorn mixture. Let cool.