Nutty Caramel Chocolate Popcorn Bark

Place the butter, corn syrup, and sugar in a

3-quart (2.8 L) saucepan over high heat. Bring mixture to a boil. Once all the sugar is melted, and about 5 minutes after mixture comes to a boil, stir in chocolate chips and vanilla, stirring until choco- late is melted. Pour mixture over popcorn and nuts and stir to coat as evenly as possible. Pour pop- corn and chocolate into prepared sheet tray.

Bake for 1 hour, stirring mixture every 15 minutes or so.

Once cool, break popcorn up into pieces and serve.

Nutritional information per 1⁄2-cup (125 ml) serving:

Calories 158 (41% from fat) • carb. 22g • pro. 2g • fat 7g •

sat. fat 2g • chol. 0g • sod. 6mg • calc. 8mg • fiber 3g

Nutty Caramel Chocolate

Popcorn Bark

Makes about 18–20 servings

8 cups (2 L) popped popcorn

1cup (250 ml) mixed roasted nuts

1⁄2 cup (125 ml) unsalted butter

1cup (250 ml) light corn syrup

1⁄2 cup (125 ml) brown sugar

1⁄2 cup (125 ml) granulated sugar

1teaspoon (5 ml) vanilla extract

1⁄4 teaspoon (1 ml) baking soda

3cups (750 ml) semisweet chocolate morsels

Preheat oven to 300°F (150°C).

Prepare a sheet tray by lining it with foil; spray with cooking spray.

Place popcorn and nuts in a large mixing bowl that has also been sprayed with cooking spray. Reserve.

Place the butter, corn syrup, brown sugar and granulated sugar in a 3-quart (2.8 L) saucepan over high heat. Bring mixture to a boil. Using a candy thermometer, bring mixture to 275°F (135° C) and remove pan from heat. Very carefully stir in vanilla and baking soda.

Pour mixture over popcorn and nuts and toss immediately with a heatproof spatula. Pour popcorn mixture out onto prepared sheet pan and place in preheated oven. Bake for about 45 minutes, stirring every 15 minutes.

Place chocolate in a double boiler to melt. When the popcorn has cooled slightly, drizzle the melted chocolate over it.

Allow to cool completely so that the chocolate hardens, and then break into pieces to serve.