Instructions

• Preheat the oven to 225°F (110°C). Line a large baking sheet with parchment paper or a silicone baking mat; set aside.
• Check the 8 cups popped popcorn (plain) for unpopped kernels and remove any you find. Transfer the popcorn to a large, deep mixing bowl; set aside.
• In a large, heavy-bottomed pot, combine 1 cup packed light brown sugar, 8 tablespoons unsalted butter, ½ teaspoon salt, and ⅓ cup light corn syrup. Stir over medium heat until the butter is completely melted and the mixture is fully combined.
• Increase heat as needed and bring the mixture to a low boil over medium heat. Stir continuously while it comes to a boil to prevent burning. Once it reaches a steady low boil, stop stirring and continue to cook the mixture for 5 minutes.
• Immediately remove the pot from the heat. Stir in 1 teaspoon baking soda and 1 teaspoon vanilla extract. The mixture will foam up—stir until the foaming settles.
• Pour the hot caramel over the popcorn in the large bowl. Use tongs or a heatproof spatula to quickly and thoroughly toss the popcorn until the caramel coats the popcorn evenly.
• Spread the caramel-coated popcorn in an even layer on the prepared baking sheet.
• Bake in the preheated oven for 35 to 45 minutes, stirring and loosening the popcorn every 15 minutes so it bakes evenly. The popcorn should turn a deep amber color.
• Remove the baking sheet from the oven and allow the popcorn to cool completely on the sheet.
• Place ½ cup semi-sweet chocolate chips and half of the 1 teaspoon coconut oil (or shortening) in a microwave-safe bowl. Heat in 30-second increments at 50% power, stirring between increments, until the chocolate is completely melted and smooth.
• Drizzle the melted semi-sweet chocolate evenly over the cooled popcorn.
• Place ½ cup white chocolate chips and the remaining half of the 1 teaspoon coconut oil (or shortening) in a microwave-safe bowl. Heat in 30-second increments at 50% power, stirring between increments, until the white chocolate is completely melted and smooth.
• Drizzle the melted white chocolate evenly over the popcorn.
• Allow the chocolate to set completely, about 30 minutes. Once set, break the zebra popcorn into pieces and serve.