Chocolate-Covered Caramel Nut Popcorn

Ingredients 0/10

Directions

Gently heat your oven to 250°F (120°C). Pop the popcorn according to the package instructions, then dump it into a really big bowl and set it aside. In a saucepan over medium heat, melt the butter, then stir in the brown sugar, salt, and corn syrup. Let the mixture come to a boil, then lower the heat and let it simmer for about 5 minutes, stirring constantly so it doesn’t burn. Take the pan off the heat and carefully mix in the vanilla extract and baking soda—it’ll bubble up a bit, so watch out. Pour the caramel sauce over the popcorn and give it a good stir to coat everything evenly. Toss in the chocolate chips and almonds, mixing until everything is well combined. Spread the mixture into two large, deep baking pans, sprinkle shredded coconut on top, and bake for an hour, stirring every 15 minutes to keep it from sticking and to make sure it cooks evenly.