Instructions

• Spread the 8 cups popped popcorn in a single layer on a large rimmed baking sheet (line with parchment or foil if you like for easier cleanup).
• In a microwave-safe bowl, combine the 1/2 (11-ounce) package caramels (unwrapped) and 1 tablespoon milk. Microwave at 50% power for 1 1/2 minutes, stir, then continue heating in 30-second intervals at 50% power, stirring after each interval, until the caramel is smooth. Use caution — the mixture will be hot.
• In a separate microwave-safe bowl, place the 1 cup chocolate chips. Microwave at 50% power for 1 1/2 minutes, stir, then continue heating in 30-second intervals at 50% power, stirring after each interval, until the chocolate is smooth.
• Drizzle the melted chocolate evenly over the popcorn using a spoon or spatula. Then drizzle the melted caramel over the popcorn. Work while the sauces are warm so they spread easily.
• Immediately sprinkle the 1/2 cup toffee bits evenly over the drizzled popcorn, then evenly sprinkle the 1 teaspoon kosher salt on top so the toppings adhere.
• Allow the chocolate and caramel to set completely at room temperature. Once set, break the popcorn into clusters and serve.