bring sugar, butter and corn syrup to a boil in a large saucepan (photo 1)
boil 2 minutes, stirring constantly
remove from heat
add baking soda, vanilla and chili flakes
mixture will foam and bubble
quickly stir in popcorn and nuts
spread in a single layer on a parchment-lined baking sheet (photo 2)
bake in a preheated 275F oven for 25 minutes, stirring every 10 minutes
remove from oven and let cool (photo 3)
melt chocolate and butter together
drizzle over cooled caramel corn (photo 4)
when chocolate has hardened, break caramel corn into chunks and store in a cookie tin or eat immediately! (photo 5)
Notes
Note 1: chili flakes are optional but I highly recommend that you use them; they don't make the caramel corn particularly spicy but they add a smoky complexity and cut down the sweetness
Note 2: I recommend an air popper for popcorn; all the kernels will pop completely and the popcorn won't be greasy
Note 3: I recommend salted peanuts but if you don't want to use nuts, just add another cup of popcorn
Recipe by You Have Been Served at https://www.youhavebeenserved.ca/2015/05/05/caramel-corn/