Ingredients
Equipment
Method
Instructions
- Start by popping your popcorn. You can use an air popper or a stovetop method. Either way, you’ll want to ensure you have about 8 cups of popped popcorn. Set it aside in a large mixing bowl.
- In a medium saucepan, combine the unwrapped caramels and 1 tablespoon of milk. Heat over low to medium heat, stirring frequently until the caramels are completely melted and smooth. Be careful not to burn the caramel, so keep stirring!
- Once the caramel is melted, pour it over the popped popcorn. Using a spatula, gently toss the popcorn to coat every kernel evenly. This step is crucial for that delicious caramel flavor to envelop each piece.
- After coating the popcorn with caramel, sprinkle in the 1/2 cup of toffee bits. Gently mix again to distribute the toffee bits throughout the popcorn.
- Preheat your oven to 250°F (120°C). Spread the caramel-coated popcorn evenly on a baking sheet lined with parchment paper. Bake for about 45 minutes, stirring every 15 minutes to ensure it gets evenly crisped and caramelized.
- While the popcorn is baking, melt your 1 cup of chocolate chips in a microwave-safe bowl. Heat in short increments, stirring in between, until smooth and melted.
- Once the popcorn is out of the oven and cooled slightly, drizzle the melted chocolate over the popcorn. Use a spatula or a spoon to create a beautiful design. Sprinkle the 1 teaspoon of kosher salt over the top while the chocolate is still warm.
- Allow the popcorn to cool completely before breaking it into pieces. Once cooled, it’s ready to be served! Enjoy this delectable snack with your family and friends.
Notes
- Store in an airtight container at room temperature for up to a week.
- You can freeze it in a well-sealed bag or container to keep it fresh longer.
- Feel free to use different types of chocolate chips based on your preference.