Granulated sugar - 2 lbs
Butter, room temp soft - 1/2 lb
Baking soda - 1/2 tsp.
Popcorn, popped - 1/2 lbs
1. Pop popcorn, set aside.
2. Dry caramelize sugar.
3. When medium-amber, add softened butter and whisk in until homogeneous.
4. Add baking soda.
5. Stir in popcorn until fully coated.
6. Pour out onto four full-sheet pans and press flat.
7. Temper 61 percent chocolate.
8. Drizzle over caramelized popcorn until general even heavy coverage.
9. Sprinkle on grey sea salt.