Ingredients

• 3 cups sugar
• 1/2 cup unsweetened cocoa powder, sifted
• 1 cup milk
• 2 tablespoons vanilla extract
• 1 teaspoon glycerin, optional (available at drug stores)
• 6 quarts popped popcorn

Directions

1. Place popcorn in a large bowl that has been sprayed with cooking spray; set aside. Line a baking sheet or work surface with waxed paper or foil.
2. Stir sugar, cocoa, milk and vanilla together in a medium saucepan. Cook, stirring occasionally, until mixture registers 250 degrees Fahrenheit on a candy thermometer.
3. Stir in glycerin, if desired, and pour hot mixture over popcorn.
4. Stir to coat popcorn completely.
5. Spread popcorn onto prepared surface and allow to completely. Break into pieces to serve.
6. Store in an airtight container.

Popcorn will have more sheen with the addition of glycerin.

Nutrition Facts

600 calories
11 g total fat
2.5 g saturated fat
5 mg cholesterol
25 mg sodium
126 g carbohydrates
6 g fiber
103 g sugar
6 g protein
247 mg potassium