Caramel Corn:

32 cups plain popped popcorn
2 cups firmly packed brown sugar
1 cup LAND O LAKES® Butter
1/2 cup light corn syrup
1 teaspoon salt
1 tablespoon vanilla
1 teaspoon baking soda

Chocolate & Toffee Drizzle:

1 cup bittersweet chocolate chips
1 cup toffee bits
Coarse grain sea salt, if desired

Heat oven to 225°F. Place popcorn in large roasting pan; set aside.

Combine brown sugar, butter, corn syrup and salt in 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (8 to 10 minutes). Continue cooking, stirring occasionally, 5 minutes.

Remove from heat; stir in vanilla and baking soda. Carefully pour hot syrup mixture over popcorn in pan; stir until well coated.

Bake 1 hour, stirring every 15 minutes, or until caramel corn is crisp. Immediately place caramel corn onto waxed paper. Cool completely.

Place bittersweet chocolate chips in small microwave-safe bowl. Microwave on HIGH (100% power), stirring every 30 seconds, until melted (1 to 2 minutes). Drizzle over cooled caramel corn. Immediately sprinkle with toffee bits and sea salt, if desired. Let stand until drizzle is set. Store in container with tight-fitting lid.

Yield: 34 (1 cup) servings.

Cooks Tip: Purchase popped popcorn in bags to save time when preparing this recipe.

Cooks Tip: Store caramel corn in container with tight-fitting lid up to 2 weeks.

Preparation time: 20 minutes; Total time: 1 hour 20 minutes.

© 2011 and ®/™ Land O'Lakes, Inc., used with permission.

Submitted by: LAND O LAKES®