1. Preheat oven to 325°; line rimmed baking pan with parchment paper. In a large saucepot, heat 3 tablespoons of oil over medium-high heat. Stir in popcorn kernels; cover and cook for 3 minutes or until most kernels have popped. Transfer popcorn to a large bowl; discard any unpopped kernels.

2. In a medium saucepot, heat sugar, butter, and syrup to a simmer over medium-high heat; cook and stir for 2 minutes or until well combined. Remove from heat; stir in cinnamon, vanilla extract, and baking soda. Let the sugar mixture cool slightly. Pour half the sugar mixture over the popcorn; carefully toss to coat. Repeat with the remaining sugar mixture. Spread popcorn mixture on prepared pan; bake 12 minutes or until set.

3. In a small microwave-safe bowl, heat chocolate chips and the remaining 1 teaspoon of oil in the microwave oven on high for 1 minute or until melted, stirring every 20 seconds. Drizzle chocolate mixture over popcorn mixture; let cool for 1 hour or until chocolate sets.

4. To serve, break popcorn apart into small pieces. Makes about 16 cups.

• 10 g Total fat
• 5 g Saturated fat
• 16 mg Cholesterol
• 28 mg Sodium
• 25 g Carbohydrates
• 1 g Fiber
• 20 g Sugars
• 20 g Added sugars
• 1 g Protein