12 c. popped corn (about 2/3 c. popcorn)
1 c. sugar
2/3 c. light or dark corn syrup
2 tbsp. butter
1 (6 oz.) pkg. semi-sweet chocolate pieces (1 c.)
1 tsp. vanilla extract

About 3 hours before serving or up to 1 week ahead:

Preheat oven to 250 degrees. Place popped corn in large open roasting pan, 17 1/4" x 11 1/2"; set aside.

In 2 quart saucepan over medium heat, heat sugar, corn syrup and butter to boiling, stirring constantly. Remove saucepan from heat; stir in chocolate pieces and vanilla extract until chocolate is melted.

Pour hot chocolate mixture over popped corn, stirring to coat well.

Bake popped corn 1 hour, stirring occasionally. Spoon chocolate covered popcorn into another large roasting pan or onto waxed paper to cool, stirring occasionally to separate. Store popcorn in tightly covered containers to use up within 1 week. Makes 12 cups. 60 calories per 1/4 cup.