Chunky Caramel Popcorn

Heat the oven to 250 degrees F. Place the popcorn, cashews, and pecans in a large roasting pan.

Combine the brown sugar, butter, and corn syrup in a 2 quart saucepan. Cook over medium heat until the mixture comes to a full rolling boil (7 to 8 minutes). Continue boiling for 2 minutes.

Remove from the heat. Stir in the baking soda. Mixture will be foamy. Pour the butter mixture over the popcorn mixture in the pan. Stir well.

Bake for 60 minutes, stirring every 15 minutes. Remove from the oven. Place onto a waxed paper or parchment paper. Cool completely. Do not break into pieces.

Place the chocolate chips and 1 teaspoon shortening into a resealable plastic food bag. Microwave on High (100 % power) for 30 to 45 seconds, knead the bag. Continue microwaving at 15 second intervals, kneading until smooth.

Cut a tiny corner from the bag. Drizzle the melted chocolate over the popcorn mixture. Repeat with the white baking chips and the remaining 1/2 teaspoon shortening, microwaving on Medium-High (70% power).

Drizzle over the popcorn mixture. Let stand until the chocolate is set, about 3 to 4 hours.

Break the popcorn mixture into pieces. Store in a container with a tight fitting lid or resealable plastic food bag.