4 TB butter
1 cup light corn syrup
1 cup white chocolate chips
1 cup milk, semi-sweet or dark chocolate chips
1-2 cups dry roasted, salted almonds or peanuts (optional)
12 cups popped popcorn (without butter ~ air-popped works well ~ or put popcorn kernels into a brown lunch bag, folded over to seal top, and microwave until popped, about 3-4 minutes)
Spray a large roasting pan or cookie sheet(s) with cooking spray. Put popped popcorn (and nuts, if using) onto pan(s).
In a saucepan, combine 2 TB butter, white chocolate chips and 1/2 c. corn syrup. Cook over medium heat, stirring constantly, until mixture boils.
Drizzle from a spoon over popcorn. Repeat process with remaining butter, corn syrup and chocolate chips.
Bake at 300 degrees F for 30-45 minutes stirring frequently. Cool completely. Break into pieces and store in airtight container if you have any left.