Put popping oil and popping corn into popper. Fasten lid securely. Use medium-high heat. Popping should start in about 2-3 minutes. Remove from heat when popping almost stops.
In a saucepan over medium/high heat, heat the sugar, corn syrup, and butter. Stir constantly; bring to a boil. Remove from heat. Add chocolate chips and vanilla. Continue to stir until chips melt. Pour chocolate mixture into the Sweet & Easy over the popcorn, close lid, and stir to coat well.
Pour mixture into a large baking pan. Bake for 1 hour at 200 degrees Fahrenheit, stirring occasionally. Cool and separate on parchment paper. Store in tightly covered containers.
Contributor: Wabash Valley Farms