Chocolate-Coated Caramel Corn Recipe

Coat bottom and sides of a large roasting pan with non-stick coating. Place popped corn in pan.

In a heavy saucepan, melt butter over low heat. Add the sugar, corn syrup and salt. Bring to boiling; stir constantly. Boil without stirring for 5 minutes. Remove mixture from heat. Stir in the baking soda and vanilla.

Gradually pour the caramel over the popcorn and mix well. Bake in a 300 degree oven for 40 minutes, stirring every 10 minutes. Remove from oven and cool in pan.

Break apart. Melt chocolate and pour over the baked caramel corn. Stir until evenly coated. Chill in the refrigerator. Break into clusters. Store, covered, in the refrigerator.