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Ingredients One per line	1/2 cup unpopped popcorn kernels 1 1/4 cup brown sugar 1/2 cup sweetened condensed milk 1/2 cup light corn syrup 1/2 cup butter (1 stick) 1/2 tsp salt 1/2 tsp baking soda 1/2 cup white chocolate chips 1/2 cup milk chocolate chips 2 tsp coconut oil (divided)
Directions One per line	Preheat your oven to 200°. Pop your popcorn kernels using an air popper or microwave or stovetop. In a large microwavable bowl, put your brown sugar, condensed milk, corn syrup, butter and salt. Microwave for 3 sets of 2 minutes, stirring in between each. Add your baking soda and stir in. Pour your caramel over your popped popcorn in a large bowl and mix it all together. Pour your caramel popcorn onto two baking sheets lined with parchment paper and spread evenly. Place in your preheated oven and bake for 1 hour, stirring every 15 minutes. Remove from oven and allow to cool. Place your white chocolate chips with 1 tsp coconut oil in a small microwavable bowl and your milk chocolate with 1 tsp coconut oil in another. Using a spoon (or put each chocolate in a small ziplock and snip the corner with scissors) drizzle the chocolate over the top of all your popcorn in a striped fashion. Allow to harden. Break into pieces and store in ziplock bags for up to 1 week.
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