Chocolate popcorn

Overview

This is an advanced version of caramel milk-flavored popcorn. If you want to change the taste of popcorn, then try this.

Reserve all raw materials for later use (Tip: The first time I made it, I put the same white sugar as before, ignoring that chocolate also has sweetness. The first time the finished product was too sweet, but later I reduced the amount of sugar and the taste was much better.)
Put a small amount of salad oil in the pan and add corn. The amount of corn should be flat on the bottom of the pan.
After frying until one or two pop up, cover and shake the pan to heat evenly.
When you can no longer hear the beeping sound, open the lid, pick out the ones that have completely popped, and discard the ones that haven't popped.
Add a small amount of water and appropriate amount of sugar to the pot.
When the sugar liquid turns light yellow, add chocolate and stir quickly until it melts.
Add butter and stir until it melts and the liquid is even.
Add the popped popcorn, stir-fry and coat evenly with the chocolate syrup. Let cool, seal and store, and eat as soon as possible.