3 Tbsp peanut oil
1/3 cup of high quality popcorn kernels
Heat oil over stovetop in a 3-quart thick bottomed saucepan on medium high heat.
Add 2-3 popcorn kernels into oil. When kernels pop, add the remaining 1/3 cup of popcorn kernels in an even layer.
Cover the pot, remove from heat for 30 seconds. Then return pan to the heated stovetop. (Removing the kernels from the heat for 30 seconds brings all of the kernels to near-popping temperature. When put back on the stovetop, they all pop at the same time.)
As the popcorn pops, crack the lid slightly. Remove pan from heat once the popping slows to 2-3 seconds between pops.
Place the popcorn in a large bowl and set aside.
Chocolate Popcorn Ingredients:
1 1/2 cups milk chocolate chips
1/2 tsp salt
8 cups of popped popcorn
Chocolate Popcorn Directions:
In a different sauce pan, bring water to a simmer.
Place chocolate in a heat-safe bowl (large enough to sit in top of saucepan and not touch the bottom).
Place the bowl of chocolate in the saucepan with the simmering water. The water and bottom of the bowl should not touch. Stir chocolate as it softens. Once melted (may have a few small unmelted pieces), remove bowl from heat.
Drizzle the melted chocolate over the popcorn. Use a spoon to toss it until evenly coated with the chocolate.
Let cool for 10 minutes or until the chocolate has hardened.
Caramel Popcorn Ingredients:
1 cup butter
2 cups packed brown sugar
1 tsp salt
1/2 cup light corn syrup
1 tsp baking soda
8 cups popped popcorn
Caramel Popcorn Directions:
Preheat oven to 200 degrees.
In saucepan over medium heat, combine the butter, brown sugar, salt, and corn syrup. Boil for 5 minutes.
Remove from heat and stir in baking soda.
Pour mixture over popcorn and stir to coat evenly.
Bake in large roaster or pan for 1 hour stirring every 15 minutes.
Spread caramel popcorn on waxed paper to dry.