Chocolate Caramel Corn

Directions

1. 1
   In a tall saucepan, combine sugar, corn syrup and 1/2 cup water. Bring to boil over medium high heat. Boil until caramel is a warm golden brown color. DON'T STIR. Just swirl the pan.
2. 2
   At the same time, bring cream and butter to a simmer in a small pan over medium heat. Remove from heat and set aside but keep warm
3. 3
   When the sugar is caramelized slowly add the cream into the caramel. Beware, it will boil violently.
4. 4
   Stir in the vanilla and cook for 5-10 minutes or until the mix reached 248 degrees F (firm ball). Set aside and allow to cool slightly
5. 5
   Pour warm caramel over two bags of your favorite popped popcorn. Coat completely and allow to harden.
6. 6
   In a heat proof bowl set over a pot of simmering water, melt all 12 ounces of chocolate.
7. 7
   When chocolate becomes melted, pour over caramel corn and coat completely. Allow to cool and harden before enjoying.