Salted Dark Chocolate Caramel Popcorn

1.Pop the popcorn kernels using an air popper or on the stovetop. If using the stovetop, heat 2 tablespoons of oil in a large pot over medium heat, add the kernels, cover, and shake until popping slows. Transfer the popped popcorn to a large mixing bowl, ensuring to remove any unpopped kernels.

2.In a medium saucepan, combine the granulated sugar, unsalted butter, light corn syrup, and 1/2 teaspoon of sea salt. Cook over medium heat, stirring constantly until the mixture comes to a boil. Allow it to boil without stirring for 4-5 minutes until it turns a golden amber color.

3.Remove the saucepan from heat and quickly stir in the baking soda and vanilla extract. The mixture will bubble up, so be cautious. Pour the caramel over the popped popcorn and gently stir with a spatula or wooden spoon until all the popcorn is coated evenly.

4.Preheat your oven to 250°F (120°C). Spread the caramel-coated popcorn onto a large baking sheet lined with parchment paper. Bake for 10-15 minutes, stirring halfway through to ensure even coating and crispness.

5.While the popcorn is baking, melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. If desired, add coconut oil to the chocolate for a smoother drizzle.

6.Once the popcorn is done baking, remove it from the oven and let it cool slightly. Drizzle the melted dark chocolate over the popcorn using a spoon or a piping bag. Sprinkle additional sea salt over the top to enhance the flavor.

7.Allow the chocolate to set for a few minutes before breaking the popcorn into clusters. Serve immediately or store in an airtight container for up to a week.