12 cups popped popcorn. Nonstick cooking spray. In a medium saucepan over medium-low heat, combine chocolate chips, water and caramel candies. Cook until caramel candies are almost completely ...

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Add the popcorn mixture, stirring constantly until popcorn is thoroughly coated. Continue cooking for about 2 minutes. Spread mixture onto cookie sheet and bake for 15 minutes.

Preparation. Step 1. Lightly coat a large nonreactive bowl with nonstick spray. Add popcorn and almonds and toss to combine. Step 2. Combine sugar, butter, and ¼ cup water in a medium saucepan.

In a medium saucepan over medium-low heat, combine chocolate chips, water and caramel candies. Cook until caramel candies are almost completely melted, 4 to 6 minutes, stirring frequently.