2 quarts popped corn
1 cup granulated sugar
1/2 cup water
1/3 cup corn syrup
3 tablespoons butter
1/3 cup chocolate pieces
1 teaspoon vanilla extract
Lightly grease large bowl, and place the popped corn in it.
In saucepan, mix sugar, water, corn syrup and salt. Cook over moderate heat to 240 degrees F on a candy thermometer. Add butter; when it is melted; add chocolate. Stir in vanilla extract.
Slowly pour hot syrup over popped corn, stirring constantly with two forks.
Continue stirring until corn is coated and syrup loses its gloss. When mixture is cool; store in tightly covered containers.