Chocolate Caramel Popcorn

Preheat your oven to the recommended temperature for baking.

Transfer a thin layer of cooking spray or oil onto multiple baking trays to prevent sticking.

In a separate container, place an assortment of nuts such as peanuts and popcorn in a paper bag for easy distribution.

In a microwave-safe container, mix together granulated sugar, softened butter, corn syrup, vanilla extract, and a pinch of salt. Heat for 4 minutes in the microwave until it reaches a bubbly consistency. Stir in baking soda to enhance the mixture's texture.

Combine the sugar-butter-corn syrup-vanilla-salt mixture with the contents of the paper bag, ensuring an even coating. Roll down the edges of the bag and place it in the microwave for 2 minutes, shaking the bag three times during this time to ensure a uniform distribution of the mixture.

Remove the paper bag from the microwave and carefully pour its contents onto the prepared baking sheets to allow it to cool completely.

In a separate microwave-safe container, melt together chocolate and shortening in the microwave. Stir once during this process until smooth. Drizzle the melted mixture over the popcorn-coated baking sheets, allowing it to cool before serving.