Crunchy chocolate and popcorn

Prepare popcorn as indicated in the recipe is sweetened popcorn and keep them warm in the oven.

Prepare a light caramel syrup (160 degrees) with sugar, six tablespoons of water and lemon juice, then add the chocolate, melt in a Bain-Marie, and hot popcorn.

Stir gently with a wooden spoon to mix well ingredients, then pour the mixture on a marble floor (or on some dishes) slightly greased with oil and roll it out with a well greased spatula.

When the mixture is warm enough that it can be handled without burning, one hand grip with your hands greased with oil and pull it until it reaches the desired thickness.

Let cool completely crispy, then reduce it into pieces slightly tapping with the back of a spoon.

You can store pieces of crunchy in a tin box, wrapped them, one by one, in sheets of wax paper.