Ingredients

• 4 , 3.25 ounce
• 2 cups dry-roasted peanuts , Optional
• 2 cups brown sugar
• 1 cup margarine
• 0.5 cups light corn syrup
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 0.5 teaspoons baking soda
• 1 , 14 ounce

Instructions

1. 1 Place 1 bag popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Repeat with remaining bags. Open bags carefully; divide popcorn between 2 shallow baking dishes. Mix in peanuts.
2. 2 Preheat oven to 250 degrees F (120 degrees C).
3. 3 Combine brown sugar, margarine, corn syrup, and salt in a saucepan over medium heat. Bring to a boil, stirring to blend. Simmer, stirring constantly, for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy.
4. 4 Pour brown sugar mixture over popcorn-peanut mixture; stir to coat.
5. 5 Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
6. 6 Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.
7. 7 Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring each time until smooth, 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.

Nutrition per serving