2 quarts popped corn
1 cup granulated sugar
1/2 cup water
1/3 cup corn syrup
1/4 teaspoon salt
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
Continue stirring until corn is coated and syrup loses its gloss. When mixture is cool; store in tightly covered containers.