Chocolate Popcorn

12 cups popped corn ( one Schneider's Theatre II Popper ); 1 cup sugar; 2/3 cup light or dark corn syrup; 2 tbsp butter or margarine; 1 cup semi - sweet chocolate chips; 1 tsp vanilla. Put popped corn in large baking pan. In a saucepan heat sugar corn syrup and butter. Stir constantly, bring to a boil.

Remove from heat - add chips and vanilla. Stir until chips melt. Pour chocolate mixture over popped corn, stirring to coat well. Bake corn for 1 hour at 250 degrees F. Stir occasionally. Cool and separate on cookie sheet.

Store in tightly covered containers.