In honor of National Caramel Popcorn Day, here is Jacques' Caramel Popcorn recipe with his signature chocolate twist!

Supplies:

• Large saucepan with a heavy bottom
• Parchment Paper 
• Wooden Spoon
• Large Bowl

Ingredients:

• 1 cup of popcorn kernels 
• 1 cup of 60% Dark Chocolate Baking Discs

(for caramel)

• 1 cup plus 2 tablespoons sugar
• 1/2 cup plus 2 tablespoons corn syrup
• Scant 1/4 cup water

Pop the popcorn using the preferred method. I recommend using a hot-air popper but you can pop it any way you like.

Making the caramel- Place the sugar, corn syrup, and water in a large heavy-bottomed saucepan over medium-high heat and cook until light golden brown.

Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps.

Temper the chocolate using the double-boiler melting method.

Place caramel popcorn in a large bowl. Use a ladle to drizzle the tempered chocolate over the popcorn, stirring with a wooden spoon. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool.

Enjoy or place in a cellophane baggy with a ribbon to gift!

If you're short on time but still want to celebrate, Jacques has you covered: