12 cups popped popcorn (1 regular sized bag of popcorn yields about 9 cups popped, so you will need 1 1/2 bags)
2 1/2 cups gluten free mini pretzels (sticks or twists, broken into pieces)
1 cup lightly salted chopped almonds (or peanuts)
1/2 cup salted butter
1 cup light brown sugar, firmly packed
1/2 cup light corn syrup
1/4 tsp salt
1 tsp pure vanilla extract
1/2 tsp baking soda
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
2 sandwich ziplock baggies, for piping
1. Cover a baking sheet (preferably one with sides) with parchment paper and set aside.
2. Pop popcorn, and pour into a very large bowl. Be sure to remove any unpopped kernels before doing so, so no one breaks a tooth! Measure out the pretzels and break into small pieces with your hands. Add to the bowl. Toss in almonds (or peanuts, whichever you decide to use) into the bowl and gently fold together. Set aside.
3. In a large microwave safe bowl, melt the butter (should only take about 45 seconds or less). Stir in brown sugar, light corn syrup and salt. Mix well. Microwave mixture for 2 minutes, stir; then immediately return to microwave and cook 2 more minutes. Remove from microwave, whisk in the vanilla and baking soda and stir until frothy (about 10-15 seconds). *Note: Even though you're going to do it anyway, try NOT to stick your finger in the caramel sauce to taste it - it's friggin HOT and it WILL burn you!
4. Pour hot caramel sauce over the popcorn mixture and gently stir until it's all evenly coated. Turn the mixture out onto your prepared baking sheet. Spread out in a thin layer.
5. Meanwhile, measure out the milk chocolate into a microwave safe bowl. Cook for 30 seconds, then stir. Repeat, cooking in 30 second intervals (you'd be surprised how easy it is to burn chocolate!) until chocolate is melted and of good spreading consistency. While it's still warm, pour the chocolate into a ziplock baggie, seal, and cut off the tip of the corner of the bag. Drizzle the melted chocolate over the popcorn. Repeat this step with the white chocolate.
6. Place the pan in the fridge for about an hour (or two), or until the chocolate hardens (the harder it is, the easier it will be to break into pieces). Store in an airtight container.
Recipe found on Cooking Classy