Turtle Corn

Directions

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   1.
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   Preheat oven to 200 F. Melt butter, sugar, corn syrup and sea salt in a large pot over medium heat.
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   Allow the sugar mixture to come to a gentle boil.
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   Once the syrup begins to boil set the kitchen timer for 5 minutes.
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   During this time, do not stir the mixture.
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   Allow it to boil and foam on its own.
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   2.
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   While the caramel is boiling, line a roasting pan or cookie sheet with wax paper.
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   Place the popped corn in the pan.
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    Sprinkle with cashews.
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    3.
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    After 5 minutes, remove the pot of caramel from the heat and carefully stir the baking soda into the pot.
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    4.
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    Immediately pour over the popcorn and cashews.
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    Stir to coat.
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    5.
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    Place pan in the oven and bake for 1 hour, stirring every 15 minutes.
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    After 45 minutes, sprinkle the chocolate chips over the caramel corn.
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    Return to the oven for the final 15 minutes.
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    Note: If you want a crisper finished product, add an additional 15 minutes to the baking for a total of 75 minutes.
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    6.
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    Remove from the oven and gently stir.
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    7.
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    Pour onto another wax paper-lined pan and allow to cool for at least 30 minutes.
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    8.
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    Store any leftover Turtle Corn in an airtight container at room temperature.
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    Note: I made this using old-fashioned popping corn, popped on the stove top.
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    For the 6 cups of popped corn, I used 1 cup of kernels in 1/4 cup oil.
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    You can make it with plain microwave corn or air-popped corn as well.
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    All that matters is that the popcorn is fresh and plain.