Frank's Recipes! Chocolate Covered Caramel Corn

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Chocolate Covered Caramel Corn

7 quarts popped popcorn
2 cups brown sugar
1 tsp. salt
1/2 cup oleo
1 tsp. vanilla
1/2 cup Sue Bee Honey
1 tsp. baking soda

Bring all ingredients, except popcorn and baking soda, to a boil. Continue boiling for 5 minutes. Remove from heat and stir in baking soda until foamy. Place popcorn in a large pan or 2 cookie sheets. Pour foamy mixture evenly over popcorn and stir in. Bake caramel corn mixture for 1 hour at 250 degrees, stirring every 15 minutes. When done caramel corn will be well coated. Let cool and break apart.

Chocolate Coating
2-12 oz packages semi-sweet chocolate chips
2 tbl. water
1/2 cup Sue Bee Honey
1/2 cup oleo

Stir all ingredients in a microwave safe bowl. Microwave 2 to 4 minutes stirring well after every 30 seconds, until melted. Do not over microwave or chocolate will get chunky. Pour melted chocolate mixture over cooled caramel corn and mix until well coated. Spread evenly over 2 greased cookie sheets and refrigerate or freeze until chocolate hardens. Refrigerate any uneaten caramel corn.