WHERE TO BUY CHOCOLATE DRIZZLED POPCORN RECIPES

Steps:

• Heat oil over medium-high heat in heavy-bottomed pot and add popcorn kernels.
• Cover pot with a lid leaving a small crack for steam to escape.
• Listen for popping and remove pot from heat as soon as popping stops or slows to a few seconds between pops. (An adult should handle this step.)
• Spread popcorn in an even layer on a foil-lined baking sheet and sprinkle with salt. Set aside.
• Melt butter and chocolate in a double-boiler set over simmering water OR a heavy-bottomed pot over a very low flame. Stir to combine. Remove from heat as soon as the chocolate is melted and watch for scorching.
• Scrape chocolate mixture into a quart-size plastic bag and squeeze the chocolate into one corner of the bag.
• Cut off the very tip of the corner of the bag containing the chocolate.
• Gently squeeze the bag to pipe the melted chocolate over the popcorn -- an older kid can do this with supervision.
• While the chocolate is still warm, sprinkle the chosen toppings over the popcorn.
• Chill the tray of popcorn in the fridge until the chocolate is set.
• If desired, gently pack the popcorn mixture into jars -- a funnel helps here -- and decorate.

Steps:

• Heat oven to 250°F. Place popcorn, cashews and pecans in large roasting pan.
• Combine brown sugar, butter and corn syrup in 2-quart saucepan. Cook over medium heat until mixture comes to a boil (7 to 8 minutes). Continue boiling 2 minutes. Remove from heat; stir in baking soda.
• Pour butter mixture over popcorn mixture in pan; stir well. Bake for 60 minutes, stirring every 15 minutes. Remove from oven; place onto waxed paper or parchment paper. Cool completely. (DO NOT BREAK INTO PIECES.)
• Place chocolate chips and 1 teaspoon shortening into resealable plastic food bag. Microwave on HIGH (100% power) for 30 to 45 seconds; knead bag. Continue microwaving at 15 second intervals, kneading until smooth. Cut tiny corner from bag; drizzle melted chocolate over popcorn mixture. Repeat with white baking chips and remaining 1/2 teaspoon shortening, microwaving on MEDIUM-HIGH (70% power). Drizzle over popcorn mixture. Let stand until chocolate is set (3 to 4 hours). Break popcorn mixture into pieces.
• Store in container with tight-fitting lid or resealable plastic food bag.
• Chocolate and white baking chips can be melted separately with shortening in a small bowl in microwave or in small saucepan over low heat until melted. Drizzle chocolate mixtures with fork or spoon.