Chocolate-Covered Popcorn

Instructions

Adjust oven rack to middle position and heat oven to 250°F (120°C). Line 13- by 9-inch (33- by 23-cm) metal baking pan with aluminum foil. Spray inside bottom and sides of pan with vegetable oil spray.

Spread popcorn in baking pan.

In a large saucepan over medium-high heat, melt the butter. Add sugar, corn syrup, cocoa powder, and 1/4 teaspoon salt and bring mixture to boil.

Reduce heat to medium-low and cook, stirring constantly with a rubber spatula, until sugar dissolves and mixture is smooth, 2 to 5 minutes.

Turn off heat and slide saucepan to a cool burner. Carefully add baking soda and stir until well combined, about 30 seconds.

Working quickly, while mixture is still hot, use the rubber spatula to carefully scrape sauce mixture onto popcorn in baking pan. Use the rubber spatula to gently stir until popcorn is evenly coated. Spread popcorn into an even layer. Sprinkle with flaky sea salt, if using.

Place baking pan in the oven and bake for 20 minutes.

Use oven mitts to remove baking pan from oven and place on cooling rack. Use rubber spatula to carefully stir popcorn, scraping up sauce from bottom of pan. Spread popcorn back into an even layer.

Use oven mitts to return baking pan to oven. Bake until chocolate coating has hardened, 30 to 40 minutes, repeating stirring halfway through baking.

Use oven mitts to remove baking pan from oven and place on cooling rack. Carefully stir popcorn one last time. Let popcorn cool completely in pan, 20 to 30 minutes. Break popcorn apart with your hands and serve.

Snacks