Lightly grease a large bowl and place the popcorn in it.
In a large saucepan, combine the sugar, corn syrup, and water and cook over medium heat to the soft ball stage, 235 to 238 degrees F on a candy thermometer. Add the butter and when melted, stir in the chocolate and vanilla.
Very carefully, slowly pour the hot chocolate mixture over the corn, stirring to prevent from lumping. Continue stirring until the mixture is cooled and the popcorn is evenly coated. Add the remaining ingredients and stir to combine and coat. Turn out onto a silpat or a greased foil-lined sheet pan. Let cool, then store in airtight containers.
Yield: about 14 cups
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|Serving Size: 1 Recipe (4585g)|
|Recipe Makes: 1|
|Calories from Fat: 4772 (25%)|
|Amt Per Serving||% DV|
|Total Fat 530.2g||707 %|
|Saturated Fat 229.4g||1147 %|
|Monounsaturated Fat 162.2g|
|Polyunsanturated Fat 85.9g|
|Cholesterol 596.6mg||184 %|
|Sodium 551.9mg||19 %|
|Potassium 11246.1mg||296 %|
|Total Carbohydrate 3365.4g||990 %|
|Dietary Fiber 414.7g||1659 %|
|Sugars, other 2950.7g|
|Protein 406.5g||581 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 19024
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