When adding the caramel to the popcorn and peanuts, work quickly and thoroughly to coat the other ingredients before it hardens.
Recipe information
Yield
Makes 6 servings
Ingredients
Popcorn crunch:
Fudge sauce and assembly:
Preparation
For popcorn crunch:
Step 1
Coat a rimmed baking sheet with butter; set aside. Combine popcorn and peanuts in a large mixing bowl. Bring sugar, corn syrup, and 2 tablespoons water to boil in a medium saucepan, stirring to dissolve sugar. Add 6 tablespoons butter and stir until melted. Continue cooking, stirring often, until caramel is a deep amber color, 10-12 minutes.
Step 2
Working quickly, pour caramel over popcorn and peanuts and, using a heatproof spatula, mix to coat. Transfer to prepared baking sheet and let cool completely. Break into pieces.
For fudge sauce and assembly:
Step 3
Whisk sugar, cocoa powder, corn syrup, and 1/4 cup water in a small saucepan until smooth. Bring just to a simmer over medium heat. Remove from heat; mix in butter, chocolate, vanilla, and salt until smooth. Cover to keep warm.
Step 4
Serve ice cream topped with popcorn crunch and fudge sauce.
Step 5
DO AHEAD: Popcorn crunch and fudge sauce can be made 1 week ahead. Store popcorn crunch airtight at room temperature. Cover and chill fudge sauce. Reheat before using.
