Chocolate-Covered Popcorn

From the book, Caramel Knowledge. I'm not a huge plain or even buttered popcorn fan, but if it's dressed up with something gooey and sweet, then I'm so very there! Cooling time not included in preparation time.

• Ready In: 10 mins
• Yields: 1 bowl popcorn

Ingredients

• 1⁄2 cup  of standard batch  unpopped popcorn
•  oil, for popping
•  salt
• 8 (1 ounce)  semi-sweet chocolate baking squares

Directions

1. Line a couple of baking sheets with waxed paper.
2. Pop the popcorn.
3. Salt and pour into a large bowl.
4. As best you can, remove any of the kernels that didn't get popped. [Very important for tooth saftey!].
5. Melt the chocolate and pour it over the still-warm popcorn.
6. Toss thoroughly, using two very large spoons.
7. Using the spoons, spread the coated popcorn onto the waxed paper covered pans and cool int he refrigerato until the chocolate has set.
8. Break apart any big clumps before you pour the chocolate popcorn into a bowl to serve.